Simple Fudge Tarts
- Lightly coat twenty-four 1-3/4-inch muffin cups with nonstick cooking spray or line with paper or foil bake cups; set aside.
- For tart shells, cut cookie dough into 6 equal pieces. Cut each piece into 4 equal slices. Place each slice of dough in a prepared cup.
- Bake in a 350 degree F oven for 9 minutes or until edges are light brown and dough is slightly firm but 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 until the edges of tart shells are firm and light golden brown. 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, in a small saucepan combine chocolate pieces and sweetened condensed milk. Cook and stir over medium heat until chocolate is melted. Spoon a slightly rounded teaspoon of filling into each cooled tart shell. (Or, if desired, spoon the slightly cooled melted chocolate mixture into a small self-sealing plastic bag. Cut off one corner of the bag and pipe fudge mixture into each tart shell.) Cool completely, allowing filling to set. Store in a tightly covered container at room temperature for up to 3 days or in the freezer for up to 1 month. Makes 24 tarts.
From the Test Kitchen
Arrange a single layer of tarts in the dish. Tie a ribbon around the dish, making a bow with the ends. Trim the ribbon ends, if desired.
Place the tarts in decorative vintage glassware such as small relish trays, saucers, or casseroles.
Antique clear glass butter dish, ribbon, and scissors