Walnut Fudge Tarts
3 cups all-purpose flour
6 Tbsp sugar
1-1/2 cups butter
14 ounces (1 can) sweetened condensed milk
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.