FUDGE TART
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
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
TINY FUDGE TARTS
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
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
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
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
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
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
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
DOWN-UNDER CHOCOLATE FUDGE TART
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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