Evelyn's Tiny Fudge Tarts

Susan McGreevy

By
@smcgreevy

This is a very old recipe from Kevin and Connor's grandmother. Yummy.


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Comments:

Serves:

Makes 2 1/2 dozen

Prep:

40 Min

Cook:

20 Min

Ingredients

1 1/2 c
all purpose flour
1/4 tsp
salt
1/2 c
butter or margarine
3 Tbsp
water
1 tsp
vanilla

FUDGE FILLING

1/4 c
butter or margarine
1
egg yolk
1/2 c
sugar
1 tsp
vanilla
1/4 c
cocoa powder
1/2 c
finely chopped nuts or flaked coconut

Directions Step-By-Step

1
Heat oven to 350 degrees. Sift flour. Mix flour and salt, cut in butter. Add water and vanilla. Mix well with a fork. Mix into a dough. Use 1/2 of dough at a time.
2
Roll out 1/16th of an inch thick on cloth covered board sprinkled with sugar. Cut into 2 1/2 inch squares. Spread 1 level teaspon of fudge filling (see below) in center of each square. Bring corners to center; seal together. Place sealed side up or down on ungreased baking sheet. Bake 15 to 20 minutes. Makes 2 1/2 dozen.
3
Fudge Filling: Mix thoroughly: 1/4 cup butter or margarine, 1 egg yolk, 1/2 cup sugar, 1 teaspoon vanilla, 1/4 cup cocoa, and 1/2 cup finely chopped nuts or flaked coconuts.

About this Recipe

Course/Dish: Chocolate
Hashtags: #nuts, #cocoa