Walnut Fudge Tarts




3 cups all-purpose flour

6 Tbsp sugar

1-1/2 cups butter



14 ounces (1 can) sweetened condensed milk

1 egg

1 Tbsp hot water

1 tsp instant coffee granules

6 ounces semisweet chocolate chips, melted

2 Tbsp all-purpose flour

1 tsp vanilla

1/4 tsp baking powder

1-1/2 cups walnuts, coarsely chopped and divided


 Pastry: 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 a tablespoonful of dough into balls the size of a walnut. Press the balls of dough into bottoms and up the sides of a greased mini muffin pans.

Preheat oven to 350 degrees F.

Filling: Whisk sweetened condensed milk and egg in a medium bowl. In a small bowl, combine water and coffee stir until coffee dissolves. Add the coffee mixture, melted chocolate chips, flour, vanilla and baking powder to milk mixture; beat with an electric mixer until smooth. Stir in 1 cup of walnuts. Spoon about one tablespoon of filling into each pastry shell. Sprinkle top of each with walnuts. Bake 25-30 minutes or until set in center. Cool in pans 5-10 minutes. Transfer to a wire rack.



5 dozen


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