Cashew Fudge Tarts

Cashew Fudge Tarts

Ingredients:

Pastry

3

Cup

All-purpose flour

6

Tbl

Sugar

1-1/2

Cup

Butter, softened

Filling

1

14 oz

Can sweetened condensed milk

1

 

Egg

1

Tbl

Hot water

1

Tsp

Instant coffee granules

1

6 oz

Package semisweet chocolate chips, melted

2

Tbl

All-purpose flour

1

Tsp

Vanilla

Tsp

Baking powder

1-1/2

Cup

Lightly salted dry roasted cashews, coarsely chopped

Directions:

Combine flour and sugar in a medium bowl. Using a pastry blender or 2 knives, cut butter into dry ingredients until mixture resembles coarse meal. Knead until a soft dough forms. Shape tablespoonfuls of dough into balls. Press balls of dough into bottoms and sides of greased mini muffin pans.

Preheat oven to 350.

In a medium bowl, whisk sweetened condensed milk and egg. In a small bowl, combine water and coffee; stir until coffee dissolves. Add coffee mixture, melted chocolate chips, flour, vanilla and baking powder to milk mixture; beat with an electric mixer until smooth. Stir in 1 cup cashews. Spoon about 1 tablespoon filling into each pastry. Sprinkle remaining cashews evenly over filling. Bake 25-30 min or until set in center. Cool in pans 10 min. Transfer to a wire rack to cool completely. Store in airtight container.

 

Yields

6 dozen cookies

 

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