Tiny Fudge Tarts


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These tarts are great for parties and pot lucks.

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  • 1 1/2 C. all-purpose flour
  • 1/4 tsp. salt
  • 1/2 C. butter, softened
  • 3 Tbs. water
  • 1 tsp. vanilla extract
  • 1/4 C. butter, softened
  • 1 egg yolk
  • 1/2 C. white sugar
  • 1 tsp. vanilla extract
  • 1/4 C. unsweetened cocoa powder
  • 1/2 C. flaked coconut

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Preheat oven to 350 degrees. 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 15-20 minutes, or until edges are golden. Cool for a few minutes on the cookie sheets before removing to wire racks to cool completely.

Makes 2 1/2 dozen.

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