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Hot Fudge Fantasy Tarts
Author/Submitted by:
Posted To Recipelu Cpcxix@aol.com 12/12/98
Servings: 30
Categories:
Chocolate
/
Desserts
Ingredients: 2/3
Cup
semisweet chocolate chips 1/2
Cup
butter 3/4
Cup
sugar 2
eggs 1
Teaspoon
vanilla 1/2
Cup
all-purpose flour
30 mini paper liners (1 3/4x1 1/4-inch)
Filling Ingredients: see directions
Hot Fudge Glaze Ingredients:
1
cup
semisweet chocolate chips 14
ounces
sweetened condensed milk
Directions:
1.
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.
2.
Stir sugar, eggs and vanilla into chocolate mixture. Gradually stir in flour until smooth.
3.
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.
4.
Bake for 12 to 14 minutes or until toothpick inserted in center comes out clean.
5.
Remove from oven; immediately press one of the desired fillings into center of each tart.
6.
Filling Ingredients: 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.
7.
Continue baking 2 minutes. Cool 5 minutes.
8.
Meanwhile, in 1-quart saucepan combine all glaze ingredients. Cook over medium-low heat, stirring constantly, until melted and smooth (2 to 3 minutes).
9.
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.
Tarts can be made ahead and frozen up to 2 months. Cool completely. Store in airtight containers between sheets of waxed paper. Refrigerate left-over hot fudge glaze as ice cream or dessert topping. These chocolate fudge tarts will make a perfect gift.
Tarts can be made ahead and frozen up to 2 months. Cool completely. Store in airtight containers between sheets of waxed paper. Refrigerate left-over hot fudge glaze as ice cream or dessert topping. These chocolate fudge tarts will make a perfect gift.
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