Tiny Fudge Tarts

Tiny Fudge Tarts
  • PREP TIME
    30 mins
  • COOK TIME
    15 mins
  • TOTAL TIME
    1 hrs
  • SERVING
    30 People
  • VIEWS
    27

Indulge in these delightful miniature tarts, where a buttery, melt-in-your-mouth shortbread embraces a rich, decadent fudge filling. A perfect treat for any occasion!

Ingridients

Adjust Servings

Nutrition

  • Carbohydrate
    9 g
  • Cholesterol
    19 mg
  • Fiber
    1 g
  • Protein
    1 g
  • Saturated Fat
    3 g
  • Sodium
    56 mg
  • Sugar
    4 g
  • Fat
    5 g
  • Unsaturated Fat
    0 g

Follow The Directions

01

Step

Preheat oven to 350 degrees F (175 degrees C). (5 minutes)

02

Step

In a medium bowl, whisk together the flour and salt. Cut in the 1/2 cup softened butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs. (10 minutes)

03

Step

Sprinkle the cold water and 1 teaspoon vanilla extract over the flour mixture. Gently mix with a fork until the dough just comes together. Be careful not to overmix. Set aside. (5 minutes)

04

Step

In a separate small bowl, cream together the 1/4 cup softened butter, egg yolk, and granulated sugar until light and fluffy. (5 minutes)

05

Step

Beat in the remaining 1 teaspoon vanilla extract, cocoa powder, and flaked coconut until well combined and smooth. Set aside this luscious fudge filling. (5 minutes)

06

Step

Divide the dough in half. On a clean, lightly sugared work surface (a cloth-covered board works well), roll out one portion of the dough to a very thin 1/16-inch thickness. (10 minutes)

07

Step

Using a sharp knife or pastry cutter, cut the dough into 2 1/2 inch squares. (5 minutes)

08

Step

Place 1 teaspoon of the fudge filling onto the center of each square. Bring the corners of the square to the center, pinching lightly to seal and form a small tart. (15 minutes)

09

Step

Place the assembled tarts onto an ungreased baking sheet, leaving about 2 inches between each tart. (5 minutes)

10

Step

Bake for 15-20 minutes, or until the edges are lightly golden brown and the filling is set. (20 minutes)

11

Step

Let the tarts cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. (10 minutes)

For a richer flavor, use dark cocoa powder.
If the dough is too sticky to roll out, chill it in the refrigerator for 15-20 minutes before rolling.
Store the cooled tarts in an airtight container at room temperature for up to 3 days.
Dust the cooled tarts with powdered sugar for an elegant touch.

Ferne Weissnat

Written by

Our recipe authors are passionate food lovers who share thousands of diverse dishes from around the world. They bring daily cooking inspiration with delicious, easy-to-make recipes for every occasion.

RECIPE REVIEWS

Avarage Rating: 4.2/ 5 ( 9 Ratings)
Total Reviews: (3)
  • Grady Greenfelder

    My family devoured these in minutes! They're the perfect bite-sized treat and so easy to make. I'll definitely be making these again.

  • Carolina Mosciski

    These tarts are absolutely divine! The shortbread is so tender and the fudge filling is intensely chocolatey and coconutty. A new favorite!

  • Easton Corwin

    I found the dough a little tricky to work with, but the end result was worth it. The tips about chilling the dough were very helpful.

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