½ cup butter at room temperature
1 cup sugar
1 egg, at room temperature
2 ounces unsweetened chocolate, melted and slightly cooled
½ teaspoon vanilla extract
¼ teaspoon salt
¼ teaspoon red food coloring
2 cups flour
Fudge Filling - recipe follows
In the bowl of an electric mixer, beat butter at moderately high speed. Gradually add sugar, beating until well blended. add egg and continue to beat until mixture is light and fluffy. Add chocolate, vanilla, salt and food coloring. Beat to blend. Reduce speed to low and gradually add the flour, scraping sides of bowl often.
Remove from bowl, shape into disk, wrap in waxed paper and chill for 30 minutes.
Meanwhile, using 2 tablespoons melted shortening and pastry brush, thoroughly grease 6 dozen tiny tart pans.
To line each mold, take a rounded teaspoonful of the dough and shape it into a ball, fill all molds. With your fingers, press the ball of dough onto the bottom and sides of the mold in a thin layer. Place molds on cookie sheets and bake at 350° for 15 minutes.
With a paring knife, gently loosen cookie cups from molds. Place on wire racks to cool completely. Fill each about ¾ full with Fudge Filling. Let stand at room temperature until filling is set.
1½ cups sugar
⅓ cup milk
¼ cup butter
1½ ounces unsweetened chocolate
3 tablespoons light corn syrup
⅛ teaspoon salt
Combine all ingredients in a heavy saucepan. Place over moderate heat and stir until chocolate and butter are melted; bring to a boil. Remove pan from heat.
Stir vigorously until mixture is slightly thickened but still pours. Keep warm over hot water or very low heat. Spoon into Chocolate Tarts.
WATCH THE VIDEO DEMONSTRATION:
Oh Betty, these chocolate tarts look divine! They may be labor intensive, but you can tell that they will be definitely worth the effort. One question, why do you use that small amount of red food color in the dough? My next quest will be to locate some mini tart pans! Thanks for another great recipe and instructions! Auntnancy77 (Youtube)
The red food coloring helps to make a contrast between the cookie dough and the filling. You may eliminate it but I think it makes for a better looking tart.
I have been searching for the tart pans for ages. Mine are well over 40 years old and I bought them from Maid of Scandinavia - a company long since gone. The nearest I have seen are from New York Cake Supply but they are over 2 inches in diameter - the ones I use are just over an inch. If you are successful in finding them, please let me know. Happy Holidays!
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