Now I have to be honest, I don't remember ever eating this at school. I did spend some of my school years in Norway so I don't know if that was the fudge tart window, but I missed it. I was asked by a friend recently to make them one as I love a bit of baking but I really didn't know where to start. There's lots of recipes on the internet so I tried some and all failed. Then I remembered I knew someone who worked in a school so I asked them and they sent me the official recipe. Now I can't say where I got this from as it feels like it's a super secret recipe that shouldn't be shared, but I am of course going to share it anyway but not give away my source.
I will admit that I bought the pastry, I can make all kinds of pastry easily apart from shortcrust. No idea why, I'm just a bit rubbish at it and if Mary Berry buys hers, then I'm gonna be doing that too, thanks. This is the only element that needs baking, the rest is just on the hob, whisking and setting so it's really easy. The whisking part takes a long time so it's best if you have a stand mixer but if you don't just prepare to stand there for 10-15 minutes.
Let's get into it.
Now this says it makes 20 school portions, I just used a tart dish and another time I used a medium baking tray with sides about an inch high and that worked fine. But you could always make double the mix and freeze it for a quick dessert.
|This is the tart in a baking tray compared to an official tart dish|
- Pack of shortcrust pastry or make some if you're fancy.
- 40g semi-skimmed milk powder, this was very important apparently and to not use standard milk. I found this in the long life milk aisle and was really cheap and will also be a good back up as we're always running out of milk.
- 500ml water.
- 200g butter, it did say margarine but I just couldn't do it... I'm a butter all the way girl.
- 100g plain flour.
- 150g caster sugar.
- 10ml vanilla extract.
- 1 square chocolate for grating.
- Line the dish/baking tray with the pastry and crimp edges, I used baking paper for the baking tray but not for the tart dish. Prick all over with a fork and bake blind in the oven at gas mark 4/180°c degrees/350f until golden. Leave to cool.
- Reconstitute the milk powder with some of the water, I used about half and heat it in a saucepan with the butter until almost boiling.
- Add the flour to the rest of the water and milk until thick and smooth.
- Add the sugar to the milk and butter and dissolve.
- Now add the flour mix slowly whilst whisking continuously. You want it to be almost spreadable before setting.
- Flavour with the vanilla extract.
- Pour this mix into your mixing bowl and whisk on a high speed until cool. This took as I said about 10-15minutes as I had a glass bowl it took a while for the bowl to cool completely.
- This will get thick and delicious quite quickly so it will be hard to not pour this directly into your mouth.
- Chuck the mix into your cooled pastry and smooth out with a silicon spatula.
- Grate the chocolate over the top and chill for 30 minutes.
- Devour and go back to childhood.
|look at it...|
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