Tiny Fudge Tarts Recipe

Ingredients
<br>- 1 ½ cups all-purpose flour
<br>- ¼ teaspoon salt
<br>- ½ cup butter, softened
<br>- 3 tablespoons water
<br>- 1 teaspoon vanilla extract
<br>- ¼ cup butter, softened
<br>- 1  egg yolk
<br>- ½ cup white sugar
<br>- 1 teaspoon vanilla extract
<br>- ¼ cup unsweetened cocoa powder
<br>- ½ cup flaked coconut
<br><p></p>Directions
<br>step 1: Preheat oven to 350 degrees F (175 degrees C).
<br>step 2: In a medium bowl, stir together the flour and salt. Cut in the butter with a pastry cutter or fork until only small lumps remain. Sprinkle the water and 1 teaspoon vanilla over the mixture and mix well using a fork. Set aside.
<br>step 3: In a small bowl, mix together 1/4 cup butter, egg yolk and sugar until smooth. Beat in 1 teaspoon vanilla, cocoa  and coconut until smooth. Set aside.  Use 1/2 of the dough at a time. On a cloth covered board, dusted generously with sugar, roll dough out to 1/16 inch thick. Cut the dough into 2 1/2 inch squares.  Spread 1 teaspoon of filling onto each square, bring the corners to the center and press lightly to seal. Place them onto an ungreased cookie sheet about 2 inches apart.
<br>step 4: Bake for 15 to 20 minutes, or until edges are golden. Cool for a few minutes on the cookie sheets before removing to wire racks to cool completely.
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Ingredients
- 1 ½ cups all-purpose flour
- ¼ teaspoon salt
- ½ cup butter, softened
- 3 tablespoons water
- 1 teaspoon vanilla extract
- ¼ cup butter, softened
- 1 egg yolk
- ½ cup white sugar
- 1 teaspoon vanilla extract
- ¼ cup unsweetened cocoa powder
- ½ cup flaked coconut

Directions
step 1: Preheat oven to 350 degrees F (175 degrees C).
step 2: In a medium bowl, stir together the flour and salt. Cut in the butter with a pastry cutter or fork until only small lumps remain. Sprinkle the water and 1 teaspoon vanilla over the mixture and mix well using a fork. Set aside.
step 3: In a small bowl, mix together 1/4 cup butter, egg yolk and sugar until smooth. Beat in 1 teaspoon vanilla, cocoa and coconut until smooth. Set aside. Use 1/2 of the dough at a time. On a cloth covered board, dusted generously with sugar, roll dough out to 1/16 inch thick. Cut the dough into 2 1/2 inch squares. Spread 1 teaspoon of filling onto each square, bring the corners to the center and press lightly to seal. Place them onto an ungreased cookie sheet about 2 inches apart.
step 4: Bake for 15 to 20 minutes, or until edges are golden. Cool for a few minutes on the cookie sheets before removing to wire racks to cool completely.

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