Fudge Brownie Tartlets 4.0 (1) 1 Review A swirl of chocolate frosting tops each of these dainty fudge-filled tarts. These cream cheese desserts are irresistible. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Updated on February 13, 2019 Print Rate It Share Share Tweet Pin Email Prep Time: 45 mins Chill Time: 1 hrs Bake Time: 20 mins Total Time: 45 mins Yield: 24 tartlets Jump to Nutrition Facts Ingredients ½ cup butter, softened 1 3 ounce package cream cheese, softened 1 cup all-purpose flour ½ cup semisweet chocolate pieces 2 tablespoon butter ⅓ cup sugar 1 egg, beaten 1 teaspoon vanilla Macadamia nuts, hazelnuts (filberts), almonds, or walnut pieces (optional) Chocolate Butter Frosting (below) Chocolate Butter Frosting ¼ cup butter, softened ¼ cup unsweetened cocoa powder 3 cup sifted powdered sugar 2 tablespoon milk 1 teaspoon vanilla Directions 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. 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. 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. 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. Pipe or spoon Chocolate Butter Frosting onto tartlets. If desired, top with additional nuts. Makes 24 tartlets. Chocolate Butter Frosting In a large bowl, beat butter with an electric mixer on medium to high speed until smooth. Beat in unsweetened cocoa powder. Gradually add 3/4 cup sifted powdered sugar, beating well. Slowly beat in milk and vanilla. Gradually beat in 2-1/4 cups sifted powdered sugar. Beat in enough additional milk, 1 teaspoon at a time, to reach piping consistency. 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. Rate it Print Nutrition Facts (per serving) 182 Calories 9g Fat 24g Carbs 1g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Calories 182 % Daily Value * Total Fat 9g 12% Saturated Fat 6g 30% Cholesterol 31mg 10% Sodium 62mg 3% Total Carbohydrate 24g 9% Protein 1g Calcium 10.1mg 1% Iron 0.5mg 3% *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.