Simple Fudge Tarts
September 26, 2017
"NOTE: Refrigerated peanut butter cookie dough not included in nutritional facts"
- Serving Size: 1 (16.7 g)
- Calories 94.6
- Total Fat - 9.8 g
- Saturated Fat - 6.1 g
- Cholesterol - 23.1 mg
- Sodium - 79 mg
- Total Carbohydrate - 2.4 g
- Dietary Fiber - 0.2 g
- Sugars - 2 g
- Protein - 0.3 g
- Calcium - 6.6 mg
- Iron - 0.1 mg
- Vitamin C - 0 mg
- Thiamin - 0 mg
Spray 24 1 3/4 inch muffin cups with cooking spray; set aside.
For tart shells, cut cookie dough into six equal pieces.
Cut each piece into four equal slices.
Place each slice of dough in a prepared cup.
Bake in a 350 degree oven for 9 minutes or till edges are lightly browned and dough is slightly firm by not set.
Remove tart shells from oven.
Gently press a shallow indentation in each tart shell with the back of a round 1/2 teaspoon measuring spoon.
Bake 2 minutes more or till the edges of tart shells are firm and light golden.
Let tart shells cool in cups on a wire rack for 15 minutes.
Carefully remove tart shells from cups.
Cool completely on wire racks.
For filling, combine chocolate pieces and sweetened condensed milk in a small saucepan.
Cook and stir over medium heat till chocolate is melted.
Spoon a slightly teaspoon of filling into each cooled tart shell.
Cool, allowing filling to set.
Tips & Variations
No special items needed.