Tiny Fudge Tarts

Tiny Fudge Tarts

8
AQOS 0

"This cookie is like a fudge-filled shortbread."

Ingredients

1 h {{adjustedServings}} servings 86 cals
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Original recipe yields 30 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 86 kcal
  • 4%
  • Fat:
  • 5.3 g
  • 8%
  • Carbs:
  • 9.2g
  • 3%
  • Protein:
  • 1 g
  • 2%
  • Cholesterol:
  • 19 mg
  • 6%
  • Sodium:
  • 56 mg
  • 2%

Based on a 2,000 calorie diet

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Directions

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  1. Preheat oven to 350 degrees F (175 degrees C).
  2. 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.
  3. 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.
  4. 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.
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Reviews

8
  1. 9 Ratings

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Yummy, with a flaky crust and chewy chocolate filling. I put some seedless raspberry jam in a plastic bag, cut a tiny hole in the corner, drizzled, and let it dry. Perfect for the fancy but no...

These are so good!! a little sweet, but I thought they were amazing!!! I accidentally burned one batch.....DONT!!!!! They were only like two minutes overdone, and they looked just a little golde...

I found them time consuming to put together but would probably get easier the second time around. Not sure what they are supposed to look like so I took a picture of mine and tried to send it he...