Evelyn's Tiny Fudge Tarts

Susan McGreevy


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


★★★★★ 1 vote

Makes 2 1/2 dozen
40 Min
20 Min


  • 1 1/2 c
    all purpose flour
  • 1/4 tsp
  • 1/2 c
    butter or margarine
  • 3 Tbsp
  • 1 tsp

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

How to Make Evelyn's Tiny Fudge Tarts


  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.

Printable Recipe Card

About Evelyn's Tiny Fudge Tarts

Course/Dish: Chocolate
Hashtags: #nuts #cocoa

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