Tiny Fudge Tarts Recipe - Allrecipes.com
Tiny Fudge Tarts Recipe
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Tiny Fudge Tarts

Recipe by  

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

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Ingredients Edit and Save

Original recipe makes 2 1/2 dozen Change Servings
  • PREP

    30 mins
  • COOK

    15 mins

    1 hr


  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.
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Reviews More Reviews

Most Helpful Positive Review
Jun 17, 2008

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 not too time consuming recipe i was looking for!

Most Helpful Critical Review
Dec 31, 2013

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 chocolate interier wasn't nearly as fudgy as my mom's and the shortbread seemed tougher to me as well, not as buttery and flaky as I remember.


9 Ratings

Aug 12, 2010

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 golden, but they were really crunchy, and almost all the flavor was gone!!!!!! :( I had trouble with the shape, but I came to the conclusion that I didn't have to make the shape that the recipe said!!! So I made folded squares instead!!! :) Great recipe!! Thanks a lot for adding it!!

Nov 30, 2007

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 here but it doesn't seem to work for me. If someone else has a picture it would be nice to see what they are really supposed to look like

Mar 22, 2007

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.

Aug 29, 2002

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!

May 09, 2014

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 it super cold -- if you have time, stick the flour mixture in the fridge (or freezer) before or after you cut the butter, and always use ice water. When you gather the dough, knead lightly to make layers but don't overwork, and refrigerate immediately while you work on the filling. Don't overbake. The bottoms should be just starting to turn golden. If the tarts have opened up while baking, you have about 30 seconds after they come out of the oven to curl the edges back over the filling before they cool.

Apr 13, 2010

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


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

* Percent Daily Values are based on a 2,000 calorie diet.

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