Tiny Fudge Tarts

1 1/2 cups flour
1/4 teaspoon salt
1/2 cup butter or margarine
3 tablespoons water
1 teaspoon vanilla
Fudge Filling (See below)

Heat oven to 350. Mix flour and salt. Cut in butter. Sprinkle with water and vanilla. Mix well with fork. Using 1/2 of dough at a time, roll out 1/16" thick on cloth-covered board generously sprinkled with sugar. Cut in 2 1/2" squares. Spread 1 level tsp filling in center of each square. Bring corners to center. Seal together. Place sealed side up or down on ungreased baking sheet. Bake 15 to 20 minutes. Makes about 2 1/2 dozen.

Fudge filling:

Mix the following ingredients thoroughly: 1/4 cup butter or margarine, 1 egg yolk, 1/2 cup sugar, 1 tsp vanilla, 1/4 cup cocoa and 1/2 cup finely chopped nuts or flaked coconut.

Reviews of Tiny Fudge Tarts:

1-4 of 4 reviews  

  Donna in From: The Beautiful State of Ohio!!!  Oct 30, 2006
Would make this again.
I didn't care for the dough part of this recipe. I used my pecan tarts recipe for the dough and they turned out EXCELLENT!!! Also, I used mini muffin tins just like I do for the pecan tarts. Here is the dough recipe I used: 2 Sticks of Butter or Margarine
2 Large Cream Cheese & 2 Cups Flour. Then I went from there and used the fudge filling in this recipe. I love this fudge filling better than my pecan now! Directions: tiny amount of dough roll and put in Greased tart or mini muffin pan spread up the sides and then put filling inside each cavity. Bake 350* 20-30 minutes or until brown. five stars

  A cookie baker in Southern California  May 25, 2004
Would make this again.
These Are the BEST COOKIES EVER!!! I first started baking them at 7 years old and they are still my favorite!
Plus you almost always have the ingrediants in the house. five stars

  Bruce in Kansas City  Dec 22, 2002
Would make this again.
These are my mothers favorite cookies as well as my children. My wife and I find the tart part of the recipe a little difficult , so we sometimes swap a favorite pie crust recipe. These taste great and don't last long. I definetely recommend them and would suggest try making them a few times to get the hang of it. five stars

  Meg in Louisiana  Dec 12, 2002
Would make this again.
This was disastrous, but I think it was because I put too much filling in the tarts. The recipe also did not make the 2.5 dozen promised. I think I'm going to try it again, though. They tasted great, but looked monstrous. I'm willing to give these tarts a second chance. two stars

Add Your Review!

Read the Review Guidelines opens in new window

  • Rating from 1 to 5 (5 being best):
  • Would you make it again? Yes   No
  • Name (optional):
  • E-mail (optional):
  • Do not display name and e-mail with review.
  • Where are you from? (optional)
  • Your comments:
  • Have you read the guidelines opens in new window? If so,