Tiny Fudge Tarts

Tiny Fudge Tarts

8
AQOS 0

"This cookie is like a fudge-filled shortbread."
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Ingredients

1 h servings 86 cals
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Original recipe yields 30 servings

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Nutrition

  • Calories:
  • 86 kcal
  • 4%
  • Fat:
  • 5.3 g
  • 8%
  • Carbs:
  • 9.2g
  • 3%
  • Protein:
  • 1 g
  • 2%
  • Cholesterol:
  • 19 mg
  • 6%
  • Sodium:
  • 56 mg
  • 2%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Preheat oven to 350 degrees F (175 degrees C).
  2. 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.
  3. 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.
  4. 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.

Reviews

8
  1. 9 Ratings

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Most helpful positive review

Yummy, with a flaky crust and chewy chocolate filling. I put some seedless raspberry jam in a plastic bag, cut a tiny hole in the corner, drizzled, and let it dry. Perfect for the fancy but no...

Most helpful critical review

I tried this recipe as part of our Christmas cookie assortment this year as I had remembered it from my childhood when my mother mades something like this. I was a little disappointed, the choc...

Yummy, with a flaky crust and chewy chocolate filling. I put some seedless raspberry jam in a plastic bag, cut a tiny hole in the corner, drizzled, and let it dry. Perfect for the fancy but no...

These are so good!! a little sweet, but I thought they were amazing!!! I accidentally burned one batch.....DONT!!!!! They were only like two minutes overdone, and they looked just a little golde...

I found them time consuming to put together but would probably get easier the second time around. Not sure what they are supposed to look like so I took a picture of mine and tried to send it he...

This is very similar to a recipe I made as a young teen with my cousin. Everytime we got together we made these and ate our fill, laughing and having the best time. They are really easy.

These were delicious! It did take some time putting them together. I am sure that they will become breeze to make after a few more batches!

I've made this recipe for years and always get rave reviews. Some tips to make them come out well: for a flaky, crispy outside, treat the pastry like pie dough. Don't soften the butter! Keep i...

I tried this recipe as part of our Christmas cookie assortment this year as I had remembered it from my childhood when my mother mades something like this. I was a little disappointed, the choc...

really easy! I enjoyed them, and next time will add a little sugar to the shortbread for a sweeter taste.