Evelyn's Tiny Fudge Tarts

4
Susan McGreevy

By
@smcgreevy

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

Rating:

★★★★★ 1 vote

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

How to Make Evelyn's Tiny Fudge Tarts

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.

Printable Recipe Card

About Evelyn's Tiny Fudge Tarts

Course/Dish: Chocolate
Hashtags: #nuts #cocoa



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