Simple Fudge Tarts

Total Time
13mins
Prep
2 mins
Cook
11 mins

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.

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Ingredients

Nutrition
  • nonstick cooking spray
  • 9 ounces packagesrefrigerated peanut butter cookie dough
  • 12 cup semisweet chocolate piece
  • 14 cup sweetened condensed milk

Directions

  1. Spray 24 1 3/4 inch muffin cups with cooking spray; set aside.
  2. For tart shells, cut cookie dough into six equal pieces.
  3. Cut each piece into four equal slices.
  4. Place each slice of dough in a prepared cup.
  5. Bake in a 350 degree oven for 9 minutes or till edges are lightly browned and dough is slightly firm by not set.
  6. Remove tart shells from oven.
  7. Gently press a shallow indentation in each tart shell with the back of a round 1/2 teaspoon measuring spoon.
  8. Bake 2 minutes more or till the edges of tart shells are firm and light golden.
  9. Let tart shells cool in cups on a wire rack for 15 minutes.
  10. Carefully remove tart shells from cups.
  11. Cool completely on wire racks.
  12. For filling, combine chocolate pieces and sweetened condensed milk in a small saucepan.
  13. Cook and stir over medium heat till chocolate is melted.
  14. (WATCH CAREFULLY) Spoon a slightly teaspoon of filling into each cooled tart shell.
  15. Cool, allowing filling to set.