• 30servings

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Nutrition Info . . .

NutrientsCarbohydrates, Cellulose
VitaminsH, D

Ingredients Jump to Instructions ↓

  1. Amount Measure Ingredient -- Preparation Method -- -- --

  2. Tart Ingredients:

  3. 2/3 Cup semi-sweet real chocolate chips

  4. 1/2 Cup butter

  5. 3/4 Cup sugar

  6. 2 eggs

  7. 1 Teaspoon vanilla

  8. 1/2 Cup all-purpose flour

  9. 30 mini paper liners -- (1 3/4x1 1/4-inch)

Instructions Jump to Ingredients ↑

  1. Filling Ingredients:

  2. ⢠See variations belowHot Fudge Glaze Ingredients:

  3. cup semi-sweet real chocolate chips1 (14-ounce) can sweetened condensed milkInstructions:

  4. Heat oven to 375°. In 1-quart saucepan combine 2/3 cup chocolate chips andbutter. Cook over low heat, stirring occasionally, until melted and smooth(5to 7 minutes). Pour into medium bowl; cool 5 minutes.

  5. Stir sugar, eggs and vanilla into chocolate mixture. Gradually stir in flouruntil smooth.

  6. Line miniature muffin pans with paper liners or place paper liners on bakingsheets. Spoon about 2 teaspoons batter into each liner, filling each 1/2full.

  7. Bake for 12 to 14 minutes or until toothpick inserted in center comes outclean.

  8. Remove from oven; immediately press one of the desired fillings into centerofeach tart.

  9. Marshmallow - press 3 mini marshmallows into each tart.

  10. Cherry - press 1 maraschino cherry into each tart.

  11. Double Chocolate - press 1 unwrapped milk or white chocolate candy kissupsidedown into tart.

  12. Mint - put unwrapped chocolate-covered soft-filled mint pattie cut intoquarters; press 2 quarters into each tart.

  13. Continue baking 2 minutes. Cool 5 minutes.

  14. Meanwhile, in 1-quart saucepan combine all glaze ingredients. Cook overmedium-low heat, stirring constantly, until melted and smooth (2 to 3minutes).

  15. Top each tart with about one teaspoon fudge glaze. Refrigerate at least 1hourto set glaze. Store at room temperature in airtight containers up to 3 days.

  16. TIP: Tarts can be made ahead and frozen up to 2 months. Cool completely.

  17. Storein airtight containers between sheets of waxed paper.

  18. TIP: Refrigerate left-over hot fudge glaze as ice cream or dessert topping.

  19. These chocolate fudge tarts will make a perfect gift.


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