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Category: Tarts
Prep Time: Cook Time: Total Time:
2/3 cup real semi-sweet chocolate chips
1/2 cup butter
3/4 cup sugar
2 eggs
1 tsp vanilla
1/2 cup flour
30(1 3/4 x1 1/4-inch) mini paper liners
Filling Ingredients:
See variations below
Hot Fudge Glaze :
1 cup real semi-sweet chocolate chips
1 can sweetened condensed milk
Heat oven to 375. Combine 2/3 cup chocolate chips and butter in 1-quart saucepan. Cook over low heat, stirring occasionally, until melted and smooth (5 to 7 minutes). Pour into medium bowl; cool 5 minutes.
Stir sugar, eggs and vanilla into chocolate mixture. Gradually stir in flour until smooth.
Line miniature muffin pans with paper liners or place paper liners onto baking sheets. Spoon about 2 teaspoons batter into each liner, filling each 1/2 full.
Bake for 12 to 14 minutes or until toothpick inserted in center comes out clean.
Remove from oven; immediately press one of the desired fillings into center of each tart.
Marshmallow - press 3 mini marshmallows into each tart.
Cherry - press 1 maraschino cherry into each tart.
Double Chocolate - press 1 unwrapped milk or white chocolate candy kiss upside down into tart.
Mint - put unwrapped chocolate-covered soft-filled mint pattie cut into quarters; press 2 quarters into each tart.
Continue baking 2 minutes. Cool 5 minutes.
Meanwhile, combine all glaze ingredients in 1-quart saucepan. Cook over medium-low heat, stirring constantly, until melted and smooth (2 to 3 minutes).
Top each tart with about 1 teaspoon fudge glaze. Refrigerate at least 1 hour to set glaze. Store at room temperature in airtight containers up to 3 days.
Recipe Tip: Tarts can be made ahead and frozen up to 2 months. Cool completely. Store in airtight containers between sheets of waxed paper.
Recipe Tip: Refrigerate remaining hot fudge glaze as ice cream or dessert topping.
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HOT FUDGE FANTASY TARTS
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Category: Tarts
Prep Time: Cook Time: Total Time:
2/3 cup real semi-sweet chocolate chips
1/2 cup butter
3/4 cup sugar
2 eggs
1 tsp vanilla
1/2 cup flour
30(1 3/4 x1 1/4-inch) mini paper liners
Filling Ingredients:
See variations below
Hot Fudge Glaze :
1 cup real semi-sweet chocolate chips
1 can sweetened condensed milk
Heat oven to 375. Combine 2/3 cup chocolate chips and butter in 1-quart saucepan. Cook over low heat, stirring occasionally, until melted and smooth (5 to 7 minutes). Pour into medium bowl; cool 5 minutes.
Stir sugar, eggs and vanilla into chocolate mixture. Gradually stir in flour until smooth.
Line miniature muffin pans with paper liners or place paper liners onto baking sheets. Spoon about 2 teaspoons batter into each liner, filling each 1/2 full.
Bake for 12 to 14 minutes or until toothpick inserted in center comes out clean.
Remove from oven; immediately press one of the desired fillings into center of each tart.
Marshmallow - press 3 mini marshmallows into each tart.
Cherry - press 1 maraschino cherry into each tart.
Double Chocolate - press 1 unwrapped milk or white chocolate candy kiss upside down into tart.
Mint - put unwrapped chocolate-covered soft-filled mint pattie cut into quarters; press 2 quarters into each tart.
Continue baking 2 minutes. Cool 5 minutes.
Meanwhile, combine all glaze ingredients in 1-quart saucepan. Cook over medium-low heat, stirring constantly, until melted and smooth (2 to 3 minutes).
Top each tart with about 1 teaspoon fudge glaze. Refrigerate at least 1 hour to set glaze. Store at room temperature in airtight containers up to 3 days.
Recipe Tip: Tarts can be made ahead and frozen up to 2 months. Cool completely. Store in airtight containers between sheets of waxed paper.
Recipe Tip: Refrigerate remaining hot fudge glaze as ice cream or dessert topping.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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