Best Simple Fudge Tarts Recipes

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SIMPLE FUDGE TARTS



Simple Fudge Tarts image

This is a quick recipe from "Better Homes and Gardens Christmas Cookies Special Publication 2000". I've made it a million times and my family thinks it takes alot of work to make them. SHHHHH!! I usually double the filling recipe and I pipe it into the tarts with my pastry bag (star tip) to make them look even more elegant. I also make them in advance and freeze them.

Provided by BetterOffBread

Categories     Dessert

Time 13m

Yield 24 tarts

Number Of Ingredients 4

nonstick cooking spray
9 ounces packages refrigerated peanut butter cookie dough
1/2 cup semisweet chocolate piece
1/4 cup sweetened condensed milk

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.

Nutrition Facts : Calories 83.1, Fat 4.2, SaturatedFat 1.5, Cholesterol 4.1, Sodium 46.4, Carbohydrate 10.3, Fiber 0.4, Sugar 4.2, Protein 1.3

SIMPLE FUDGE TARTS



Simple Fudge Tarts image

Provided by My Food and Family

Categories     Recipes

Time 35m

Number Of Ingredients 3

1/2 of an 18-ounce roll refrigerated peanut butter cookie dough
1/2 cup semi-sweet chocolate pieces
1/4 cup sweetened condensed milk

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.

Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

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