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Fudge Tarts
nonstick spray coating
1/2 of an 18 ounce roll of refrigerated peanut butter cookie dough
1/2 cup semisweet chocolate pieces
1/4 cup sweetened condensed milk
Spray 24, 1 3/4 inch muffin cups with nonstick coating and set aside.
To make tart shells: Cut cookie dough into 6 equal pieces. Cut each piece into 4 equal parts. Place each piece of dough in a prepared cup.
Bake in a preheated 350 degree oven until edges are lightly browned and dough is slightly firm but not set, about 9 minutes. Remove tart shells from oven. Gently press a shallow indentation in each tart shell with the back of a round 1/2 teaspoon measuring spoon.
Bake 2 minutes more, until the edges of tart shells are firm and light
golden brown. Let tart shells cool in cups on a wire rack for 15 minutes. Carefully remove tart shells from cups. Cool completely on wire racks.
To make filling: In a small saucepan combine chocolate pieces and sweetened condensed milk. Cook and stir over medium heat until chocolate is melted. Spoon a slightly rounded teaspoon of filling into each cooled tart shell, or use a pastry bag with a star tip to fill the indentation with chocolate. Let filling cool and set.
Yields 24 tarts.
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Fudge Tarts
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Category: Recipes
Prep Time: Cook Time: Total Time:
Fudge Tarts
nonstick spray coating
1/2 of an 18 ounce roll of refrigerated peanut butter cookie dough
1/2 cup semisweet chocolate pieces
1/4 cup sweetened condensed milk
Spray 24, 1 3/4 inch muffin cups with nonstick coating and set aside.
To make tart shells: Cut cookie dough into 6 equal pieces. Cut each piece into 4 equal parts. Place each piece of dough in a prepared cup.
Bake in a preheated 350 degree oven until edges are lightly browned and dough is slightly firm but not set, about 9 minutes. Remove tart shells from oven. Gently press a shallow indentation in each tart shell with the back of a round 1/2 teaspoon measuring spoon.
Bake 2 minutes more, until the edges of tart shells are firm and light
golden brown. Let tart shells cool in cups on a wire rack for 15 minutes. Carefully remove tart shells from cups. Cool completely on wire racks.
To make filling: In a small saucepan combine chocolate pieces and sweetened condensed milk. Cook and stir over medium heat until chocolate is melted. Spoon a slightly rounded teaspoon of filling into each cooled tart shell, or use a pastry bag with a star tip to fill the indentation with chocolate. Let filling cool and set.
Yields 24 tarts.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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