Friday, 1 May 2009

Recipe for Fudge Tart

Ready made pastry case (or two depending on depth)

200g butter

4 tablespoons golden syrup

397g tin condensed milk

optional for decoration:

  • small amount (3-4 squares each) of milk and white chocolate

  • bananas

In fairly large bowl, melt butter in your microwave.

Add golden syrup and condensed milk and mix thoroughly until well combined.

Microwave on high (my microwave is 800 watts), one minute at a time, stirring well each time, for between six and seven minutes. It should be bubbling up and just beginning to change colour, but it is still liquid.

Let it cool for a minute or two, then pour into pastry case/s and leave for a couple of hours to set. It you're only using one pastry case, you may have a little left over. Pour surplus into a ramekin and use as a spread on a digestive biscuit, preferably when you are alone in the house and don't have to share it with anyone.

For optional decoration, melt chocolates separately in the microwave. Put each into a separate piping bag (I use just ordinary sandwich bags), cut off the corner and pipe backwards and forwards over the top of the tart.

Serve with sliced bananas.

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