Fudge Brownie Tartlets

Fudge Brownie Tartlets

A swirl of chocolate frosting tops each of these dainty fudge-filled tarts. These cream cheese desserts are irresistible.

by 11  people
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Recipe from Better Homes and Gardens
YIELD
24 tartlets
PREP TIME
45 mins

Fudge Brownie Tartlets

A swirl of chocolate frosting tops each of these dainty fudge-filled tarts. These cream cheese desserts are irresistible.

Fudge Brownie Tartlets
YIELD
24 tartlets
PREP TIME
45 mins
by 11  people
add your rating
add a comment
Ingredients
  • 1/2  cup butter, softened
  • 1  3  ounce package cream cheese, softened
  • 1   cup all-purpose flour
  • 1/2  cup semisweet chocolate pieces
  • 2   tablespoons butter
  • 1/3  cup sugar
  • 1   egg, beaten
  • 1   teaspoon vanilla
  •  Macadamia nuts, hazelnuts (filberts), almonds, or walnut pieces (optional)
  •  Chocolate Butter Frosting (below)
Chocolate Butter Frosting
  • 1/4  cup butter, softened
  • 1/4  cup unsweetened cocoa powder
  • 3   cups sifted powdered sugar
  • 2   tablespoons milk
  • 1   teaspoon vanilla

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Directions
1. 
For pastry, in a medium bowl, combine the 1/2 cup butter and the cream cheese. Beat with an electric mixer on medium to high speed for 30 seconds. Using a wooden spoon, stir in flour. Cover and chill dough about 1 hour or until easy to handle.
2. 
Shape dough into 24 balls. Press each ball evenly onto the bottom and up the side of an ungreased 1-3/4-inch muffin cup.
3. 
Preheat oven to 325 degrees F. For filling, in a small saucepan, combine chocolate pieces and the 2 tablespoons butter; heat and stir over low heat until melted. Remove from heat. Stir in sugar, egg, and vanilla. If desired, place a macadamia nut, hazelnut (filbert), almond, or walnut piece and about 1-1/2 teaspoons of the chocolate mixture into each dough-lined muffin cup.
4. 
Bake for 20 to 25 minutes or until pastry is golden and filling is puffed. Cool tartlets in muffin cups on wire racks for 5 minutes. Carefully run a knife around the edge of each muffin cup to remove tartlets from pans. Transfer tartlets to wire racks and cool.
5. 
Pipe or spoon Chocolate Butter Frosting onto tartlets. If desired, top with additional nuts. Makes 24 tartlets.
Chocolate Butter Frosting
1. 
For pastry, in a medium bowl, combine the 1/2 cup butter and the cream cheese. Beat with an electric mixer on medium to high speed for 30 seconds. Using a wooden spoon, stir in flour. Cover and chill dough about 1 hour or until easy to handle.
2. 
Shape dough into 24 balls. Press each ball evenly onto the bottom and up the side of an ungreased 1-3/4-inch muffin cup.
3. 
Preheat oven to 325 degrees F. For filling, in a small saucepan, combine chocolate pieces and the 2 tablespoons butter; heat and stir over low heat until melted. Remove from heat. Stir in sugar, egg, and vanilla. If desired, place a macadamia nut, hazelnut (filbert), almond, or walnut piece and about 1-1/2 teaspoons of the chocolate mixture into each dough-lined muffin cup.
4. 
Bake for 20 to 25 minutes or until pastry is golden and filling is puffed. Cool tartlets in muffin cups on wire racks for 5 minutes. Carefully run a knife around the edge of each muffin cup to remove tartlets from pans. Transfer tartlets to wire racks and cool.
5. 
Pipe or spoon Chocolate Butter Frosting onto tartlets. If desired, top with additional nuts. Makes 24 tartlets.

Make Ahead Tip

  • Prepare as directed through step 4. Place cooled tartlets in a single layer in an airtight container; cover. Store in the refrigerator for up to 3 days. (Or place cooled tartlets in a freezer container; cover. Freeze for up to 3 months.) To serve, thaw tartlets, if frozen. Continue as directed in step 5.

nutrition information

Per Serving: cal. (kcal) 182, Fat, total (g) 9, chol. (mg) 31, sat. fat (g) 6, carb. (g) 24, fiber (g) 1, pro. (g) 1, vit. A (IU) 243, sodium (mg) 62, calcium (mg) 10, iron (mg) 1, Percent Daily Values are based on a 2,000 calorie diet
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