Simple Fudge Tarts Food

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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

TINY FUDGE TARTS



Tiny Fudge Tarts image

A good old recipe I modified from 1963 Betty Crocker's Cooky Book. Makes lovely cookies or sweet appetizers.

Provided by hnong

Categories     Dessert

Time 1h15m

Yield 2 dozen, 24 serving(s)

Number Of Ingredients 11

1 1/3 cups all-purpose flour
1/4 cup sifted powdered sugar
1/4 teaspoon salt
1/2 cup butter
3 tablespoons water
1 teaspoon vanilla
1/4 cup butter
1 egg yolk
1/2 cup sugar
1 teaspoon vanilla
1/4 cup cocoa

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.

Nutrition Facts : Calories 103.5, Fat 6.1, SaturatedFat 3.7, Cholesterol 23.1, Sodium 65.6, Carbohydrate 11.3, Fiber 0.3, Sugar 5.5, Protein 1.1

TINY FUDGE TARTS



Tiny Fudge Tarts image

This cookie is like a fudge-filled shortbread.

Provided by AQOS

Categories     Desserts     Cookies     Filled Cookie Recipes

Time 1h

Yield 30

Number Of Ingredients 11

1 ½ cups all-purpose flour
¼ teaspoon salt
½ cup butter, softened
3 tablespoons water
1 teaspoon vanilla extract
¼ cup butter, softened
1 egg yolk
½ cup white sugar
1 teaspoon vanilla extract
¼ cup unsweetened cocoa powder
½ cup flaked coconut

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.

Nutrition Facts : Calories 86.2 calories, Carbohydrate 9.2 g, Cholesterol 19 mg, Fat 5.3 g, Fiber 0.5 g, Protein 1 g, SaturatedFat 3.4 g, Sodium 56.2 mg, Sugar 3.9 g

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

CHOCOLATE-PISTACHIO FUDGE TART



Chocolate-Pistachio Fudge Tart image

Provided by Giada De Laurentiis

Categories     dessert

Time 5h

Yield 8 servings

Number Of Ingredients 12

Nonstick cooking spray, for pan
1 1/2 cups raw pistachios
3 tablespoons sugar
1/2 teaspoon kosher salt
6 whole graham crackers
8 tablespoons (1 stick) unsalted butter, melted
8 ounces bittersweet chocolate, chopped
1 1/2 cups heavy cream
3/4 teaspoon pure vanilla extract
1/8 teaspoon kosher salt
1/2 cup dried apricots, chopped
Lightly whipped cream, for serving, optional

Steps:

  • Preheat the oven to 350 degrees F. Spray a 9-inch springform pan with nonstick cooking spray.
  • For the crust: Place the pistachios, sugar and salt in the bowl of a food processor. Pulse to roughly chop. Add the graham crackers and pulse until finely chopped. Add the melted butter and pulse until the mixture has the consistency of wet sand. Press the mixture evenly over the bottom of the springform pan. Bake until golden brown around the edges, about 12 minutes. Cool to room temperature.
  • For the filling: Place the chopped chocolate in a medium bowl. In a small saucepan over medium heat, heat the cream, vanilla and salt until just beginning to simmer around the edges. Pour the hot cream over the chocolate, let sit for 2 minutes, and then whisk until smooth and shiny. Pour the chocolate filling over the crust and sprinkle with the chopped apricots. Refrigerate for at least 4 hours or until ready to serve.
  • Serve with whipped cream if desired.

FUDGE TART



Fudge Tart image

Ooh la la! As special as this chocolate tart looks, it's 1-2-3 easy.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 1h55m

Yield 10

Number Of Ingredients 11

4 ounces bittersweet baking chocolate, chopped
1/3 cup butter or margarine
1 cup granulated sugar
3/4 cup Gold Medal™ all-purpose flour
3 eggs, beaten
1 ounce unsweetened baking chocolate
1 teaspoon butter or margarine
1 cup powdered sugar
2 to 3 tablespoons boiling water
1 ounce white chocolate baking bar
1/2 teaspoon vegetable oil

Steps:

  • Heat oven to 350°F. Grease 9x1-inch tart pan with removable bottom with shortening. Wrap outside bottom and side of pan with foil to prevent leaking. In 1-quart saucepan, heat bittersweet chocolate and 1/3 cup butter over low heat, stirring frequently, until melted; cool slightly.
  • In large bowl, mix granulated sugar, flour and eggs with spoon until well blended. Stir in chocolate mixture. Pour into pan. Bake 30 to 35 minutes or until edges are set. Cool completely on wire rack, about 1 hour.
  • In 1-quart saucepan, heat unsweetened chocolate and 1 teaspoon butter over low heat, stirring constantly, until melted. Remove from heat. Stir in powdered sugar and 2 tablespoons water until smooth. Stir in additional boiling water, 1/2 teaspoon at a time, until spreadable. Spread warm glaze over tart.
  • In small microwavable bowl, microwave white chocolate and oil on Medium (50%) 20 to 30 seconds; stir. Drizzle over warm glaze. Let stand until glaze is set. Remove foil and side of pan before serving.

Nutrition Facts : Calories 340, Carbohydrate 49 g, Cholesterol 80 mg, Fat 3, Fiber 1 g, Protein 4 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 65 mg

DOWN-UNDER CHOCOLATE FUDGE TART



Down-Under Chocolate Fudge Tart image

This to-die-for Aussie chocolate tart is light and fluffy with awesome chocolate taste. Family and friends always request it when invited for dinner!

Provided by Marie De Pasquale-Wilson

Categories     Desserts     Pies     Tarts

Time 1h30m

Yield 8

Number Of Ingredients 10

2 ½ cups all-purpose flour
⅞ cup butter
¾ cup confectioners' sugar
1 egg yolk
1 tablespoon cold water, or more as needed
1 ⅔ cups baking chocolate
¼ cup white sugar
2 eggs
1 tablespoon vanilla extract
½ cup heavy cream, whipped

Steps:

  • Combine flour, butter, and confectioners' sugar in a food processor; process until the mixture resembles bread crumbs. Add egg yolk and cold water and process until a dough forms. Add more cold water if necessary. Remove dough from food processor and mold into 2 flat shapes; you can use the extra one another time. Wrap each in plastic and refrigerate for 20 minutes.
  • Butter a 9-inch flan pan. Roll 1 portion of dough out to a 9-inch circle about 1/8-inch thick. Line the prepared pan with the pastry. Cover pastry in the pan with a layer of aluminum foil and fill the foil with raw rice.
  • Pre-bake pastry in the preheated oven for 15 minutes. Remove rice and foil and continue baking until pastry is a light golden color, 3 to 8 minutes more. Remove from oven, leaving oven on.
  • Place chocolate in a microwave-safe bowl and heat in the microwave oven until melted, 3 to 5 minutes, mixing after each minute.
  • Combine sugar, eggs, and vanilla extract in a separate bowl and add to the melted chocolate. Stir well and pour mixture into the baked pastry crust.
  • Bake tart in the hot oven for 20 minutes; filling will still be runny and will set upon cooling.
  • Allow tart to cool slightly and serve with whipped cream.

Nutrition Facts : Calories 582.8 calories, Carbohydrate 56.6 g, Cholesterol 135.7 mg, Fat 39.5 g, Fiber 5.6 g, Protein 9.8 g, SaturatedFat 24 g, Sodium 172 mg, Sugar 18.4 g

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