1/5 Photos of 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.
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- nonstick cooking spray
- 9 ounces packages refrigerated peanut butter cookie dough
- 1/2 cup semisweet chocolate piece
- 1/4 cup sweetened condensed milk
- 1Spray 24 1 3/4 inch muffin cups with cooking spray; set aside.
- 2For tart shells, cut cookie dough into six equal pieces.
- 3Cut each piece into four equal slices.
- 4Place each slice of dough in a prepared cup.
- 5Bake in a 350 degree oven for 9 minutes or till edges are lightly browned and dough is slightly firm by not set.
- 6Remove tart shells from oven.
- 7Gently press a shallow indentation in each tart shell with the back of a round 1/2 teaspoon measuring spoon.
- 8Bake 2 minutes more or till the edges of tart shells are firm and light golden.
- 9Let tart shells cool in cups on a wire rack for 15 minutes.
- 10Carefully remove tart shells from cups.
- 11Cool completely on wire racks.
- 12For filling, combine chocolate pieces and sweetened condensed milk in a small saucepan.
- 13Cook and stir over medium heat till chocolate is melted.
- 14(WATCH CAREFULLY) Spoon a slightly teaspoon of filling into each cooled tart shell.
- 15Cool, allowing filling to set.
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Nutritional Facts for Simple Fudge Tarts
Serving Size: 1 (444 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 83.1
- Calories from Fat 37
- Total Fat 4.1 g
- Saturated Fat 1.5 g
- Cholesterol 4.0 mg
- Sodium 46.3 mg
- Total Carbohydrate 10.3 g
- Dietary Fiber 0.4 g
- Sugars 4.2 g
- Protein 1.3 g