Preparation:
Filling Ingredients:
• See variations below
Hot Fudge Glaze Ingredients:
1 cup semi-sweet real chocolate chips
1 (14-ounce) can sweetened condensed milk
Instructions:
Heat oven to 375°. In 1-quart saucepan combine 2/3 cup chocolate chips and
butter. 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 on 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, in 1-quart saucepan combine all glaze ingredients. Cook over
medium-low heat, stirring constantly, until melted and smooth (2 to 3
minutes).
Top each tart with about one teaspoon fudge glaze. Refrigerate at least 1
hour
to set glaze. Store at room temperature in airtight containers up to 3 days.
TIP: Tarts can be made ahead and frozen up to 2 months. Cool completely.
Store
in airtight containers between sheets of waxed paper.
TIP: Refrigerate left-over hot fudge glaze as ice cream or dessert topping.
These chocolate fudge tarts will make a perfect gift. |
