This Mary Berry Toffee Fudge Tart is a rich and indulgent dessert, which includes a buttery biscuit base and creamy toffee filling. It’s a classic, foolproof recipe, ready in about 3 hours including chilling.
Mary Berry Toffee Fudge Tart Ingredients
For the base:
- 150g (5oz) digestive biscuits (about 10), crushed
- 75g (3oz) butter, melted
For the toffee filling:
- 75g (3oz) butter
- 75g (3oz) light muscovado sugar
- 1 × 397g tin full-fat condensed milk
- 1 tsp vanilla extract
For the topping:
- 150ml (¼ pint) sour cream
- 165g (5½oz) full-fat cream cheese
- 4 pieces of fudge, grated
How To Make Mary Berry Toffee Fudge Tart
- Prepare the Base: Mix crushed digestive biscuits with melted butter. Press into a 20cm loose-bottomed tin and chill for 15 minutes.
- Cook the Toffee Filling: Melt butter and sugar in a saucepan. Add condensed milk, bring to a boil, and stir for 2–3 minutes until golden and thick. Stir in vanilla and pour over the base. Chill for 1 hour.
- Make the Topping: Mix sour cream and cream cheese until smooth. Spread over the cooled toffee and sprinkle with grated fudge.
- Chill Overnight: Refrigerate overnight until fully set.
- Slice and Serve: Cut into wedges and serve chilled.
Recipe Tips
- Can I make this in advance? Yes, it’s best made a day ahead and chilled overnight.
- How to prevent grainy toffee: Don’t over-boil the condensed milk. Stir constantly and remove as soon as thickened.
- What fudge works best? Use soft, chewy fudge that’s easy to grate.
- Can I freeze this tart? Yes, it freezes well—wrap tightly and thaw in the fridge.
- How to cut clean slices: Use a hot knife wiped clean between each cut.
What To Serve With Toffee Fudge Tart
This tart is sweet and creamy, best paired with:
- Fresh berries
- A drizzle of chocolate sauce
- Whipped cream
- A cup of coffee or espresso
- Vanilla ice cream (optional)
How To Store Toffee Fudge Tart
Refrigerate: Keep covered in the fridge for up to 3 days.
Freeze: Wrap well in plastic wrap and foil. Freeze for up to 1 month. Thaw overnight in the fridge.
Do Not Store at Room Temperature: Filling will become too soft.
Toffee Fudge Tart Nutrition Facts
- Calories: ~430 kcal per slice
- Fat: ~30g
- Carbs: ~38g
- Sugar: ~26g
- Protein: ~5g
- Sodium: ~190mg
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Can I use a graham cracker crust instead of digestives?
Yes, graham crackers work as a substitute.
What if I don’t have a loose-bottomed tin?
Use a springform pan or line a regular tin with parchment paper for easy removal.
Is there a non-dairy version?
Use coconut condensed milk and plant-based cream cheese alternatives, though results may vary.
How long does the toffee layer take to set?
About 1 hour in the fridge—longer if your fridge is very full.
Mary Berry Toffee Fudge Tart
Description
A no-bake toffee tart with a buttery biscuit base, silky toffee center, and tangy cream cheese topping.
Ingredients
Instructions
- Mix biscuits and butter, press into tin, chill.
- Cook butter, sugar, and condensed milk. Add vanilla. Pour over base. Chill.
- Combine sour cream and cream cheese. Spread on tart.
- Grate fudge on top. Chill overnight.
- Slice and serve.