Tiny Fudge Tarts

Submitted by Chef #577660

"A good old recipe I modified from 1963 Betty Crocker's Cooky Book. Makes lovely cookies or sweet appetizers."

 

• Ready In: 1hr 15mins
• Ingredients: 11
• Yields: 2 dozen
• Serves: 24

ingredients

• Crust-dough

• 1 1⁄3 cups all-purpose flour
• 1⁄4 cup sifted powdered sugar
• 1⁄4 teaspoon salt
• 1⁄2 cup butter
• 3 tablespoons water
• 1 teaspoon vanilla

• Fudge Filling

• 1⁄4 cup butter
• 1 egg yolk
• 1⁄2 cup sugar
• 1 teaspoon vanilla
• 1⁄4 cup cocoa

directions

1. Preheat oven to 350 degrees. Mix flour, sugar and salt; cut in butter. Sprinkle with water and vanilla; mix well with a fork.
2. Using 1/2 of the dough at a time, roll out to 1/16 inch thick on cloth-covered beard generously sprinkled with sugar. Cut in 2 1/2 inch squares.
3. Dollop 1 level teaspoon of the filling in the center of each square. Bring corners to center and seal together. Place sealed side up on ungreased baking sheets.
4. Bake 15 to 20 minutes.
5. Makes about 2 dozen tarts.