Best Fudge Tarts Recipes

TINY FUDGE TARTS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a medium bowl, stir together the flour and salt. Cut in the butter with a pastry cutter or fork until only small lumps remain. Sprinkle the water and 1 teaspoon vanilla over the mixture and mix well using a fork. Set aside.
• In a small bowl, mix together 1/4 cup butter, egg yolk and sugar until smooth. Beat in 1 teaspoon vanilla, cocoa and coconut until smooth. Set aside. Use 1/2 of the dough at a time. On a cloth covered board, dusted generously with sugar, roll dough out to 1/16 inch thick. Cut the dough into 2 1/2 inch squares. Spread 1 teaspoon of filling onto each square, bring the corners to the center and press lightly to seal. Place them onto an ungreased cookie sheet about 2 inches apart.
• Bake for 15 to 20 minutes, or until edges are golden. Cool for a few minutes on the cookie sheets before removing to wire racks to cool completely.

TINY FUDGE TARTS

Steps:

• Preheat oven to 350 degrees. Mix flour, sugar and salt; cut in butter. Sprinkle with water and vanilla; mix well with a fork.
• Using 1/2 of the dough at a time, roll out to 1/16 inch thick on cloth-covered beard generously sprinkled with sugar. Cut in 2 1/2 inch squares.
• Dollop 1 level teaspoon of the filling in the center of each square. Bring corners to center and seal together. Place sealed side up on ungreased baking sheets.
• Bake 15 to 20 minutes.
• Makes about 2 dozen tarts.

SIMPLE FUDGE TARTS

Steps:

• Spray 24 1 3/4 inch muffin cups with cooking spray; set aside.
• For tart shells, cut cookie dough into six equal pieces.
• Cut each piece into four equal slices.
• Place each slice of dough in a prepared cup.
• Bake in a 350 degree oven for 9 minutes or till edges are lightly browned and dough is slightly firm by not set.
• Remove tart shells from oven.
• Gently press a shallow indentation in each tart shell with the back of a round 1/2 teaspoon measuring spoon.
• Bake 2 minutes more or till the edges of tart shells are firm and light golden.
• Let tart shells cool in cups on a wire rack for 15 minutes.
• Carefully remove tart shells from cups.
• Cool completely on wire racks.
• For filling, combine chocolate pieces and sweetened condensed milk in a small saucepan.
• Cook and stir over medium heat till chocolate is melted.
• (WATCH CAREFULLY) Spoon a slightly teaspoon of filling into each cooled tart shell.
• Cool, allowing filling to set.

EVELYN'S TINY FUDGE TARTS

Steps:

• 1. Heat oven to 350 degrees. Sift flour. Mix flour and salt, cut in butter. Add water and vanilla. Mix well with a fork. Mix into a dough. Use 1/2 of dough at a time.
• 2. Roll out 1/16th of an inch thick on cloth covered board sprinkled with sugar. Cut into 2 1/2 inch squares. Spread 1 level teaspon of fudge filling (see below) in center of each square. Bring corners to center; seal together. Place sealed side up or down on ungreased baking sheet. Bake 15 to 20 minutes. Makes 2 1/2 dozen.
• 3. Fudge Filling: Mix thoroughly: 1/4 cup butter or margarine, 1 egg yolk, 1/2 cup sugar, 1 teaspoon vanilla, 1/4 cup cocoa, and 1/2 cup finely chopped nuts or flaked coconuts.

TINY FUDGE TARTS

Steps:

• Oven 350 Mix flour and salt, cut in butter. Sprinkle with water and vanilla. Mix well with fork. Using Dough 1/2 @ a time, roll out 1/16" thick on board with LOTS of sugar. Cut into 21/2" squares. Spread 1 level top filling on center of each square. Bring Corners to center. Seal. Place on ungreased cookie sheet. Bake 15-20 min.

SIMPLE FUDGE TARTS

Steps:

• 1. Lightly coat twenty-four 1-3/4-inch muffin cups with nonstick cooking spray or line with paper or foil bake cups; set aside.
• 2. For tart shells, cut cookie dough into 6 equal pieces. Cut each piece into 4 equal slices. Place each slice of dough in a prepared cup. Bake in a 350 degree F oven for 9 minutes or until edges are light brown and dough is slightly firm but not set.
• 3. Remove tart shells from oven. Gently press a shallow indentation in each tart shell with the back of a round 1/2 teaspoon measuring spoon. Bake 2 minutes more or until the edges of tart shells are firm and light golden brown. Let tart shells cool in cups on a wire rack for 15 minutes. Carefully remove tart shells from cups. Cool completely on wire racks.
• 4. For filling, in a small saucepan combine chocolate pieces and sweetened condensed milk. Cook and stir over medium heat until chocolate is melted. Spoon a slightly rounded teaspoon of filling into each cooled tart shell. (Or, if desired, spoon the slightly cooled melted chocolate mixture into a small self-sealing plastic bag. Cut off one corner of the bag and pipe fudge mixture into each tart shell.) Cool completely, allowing filling to set. Store in a tightly covered container at room temperature for up to 3 days or in the freezer for up to 1 month.

FUDGE TARTS

Steps:

• Preheat oven to 350 deg Mix flour and salt, cut in butter until crumbs are formed. Sprinkle with water and vanilla and mix well. Refridgerate. For filling, mix remaining ingredients in medium bowl. Set aside. Working with half the dough at a time, roll to 1/16" on cloth sprinkled with sugar. Cut into 2 1/2" squares. Spread 1 tsp filling in each square and fold corners to center. Bake 15-20 minutes on ungreased cookie sheet.