These chocolate fudge tarts will make a perfect gift.
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2/3 cup semi-sweet chocolate chips
1/2 cup Land O Lakes® Butter
3/4 cup sugar
2 large Land O Lakes® Eggs
1 teaspoon vanilla extract
1/2 cup all-purpose flour
See variations below
Hot Fudge Glaze
1 cup semi-sweet chocolate chips
1 (14-ounce) can sweetened condensed milk
Heat oven to 375°F. Place mini paper baking cups into mini muffin pans or place baking cups onto baking sheets.
Combine 2/3 cup chocolate chips and butter in 1-quart saucepan. Cook over low heat, stirring occasionally, 5-7 minutes or until melted and smooth. Pour into bowl; cool 5 minutes.
Stir sugar, eggs and vanilla into chocolate mixture. Gradually stir in flour until smooth.
Spoon about 2 teaspoons batter into each liner, filling each 1/2 full. Bake 12-14 minutes or until toothpick inserted in center comes out clean.
Remove from oven; immediately press one of the desired fillings into center of each tart.
Marshmallow: Press 3 mini marshmallows into each tart.
Cherry: Press 1 maraschino cherry into each tart.
Double Chocolate: Press 1 milk or white chocolate candy piece upside-down into tart.
Mint: Cut small chocolate-covered mint patties into quarters; press 2 quarters into each tart.
Continue baking 2 minutes. Cool 5 minutes.
Combine all glaze ingredients in 1-quart saucepan. Cook over medium-low heat, stirring constantly, 2-3 minutes or until melted and smooth.
Top each tart with about 1 teaspoon fudge glaze. Refrigerate at least 1 hour to set glaze.
Store at room temperature in airtight containers up to 3 days.
- Tarts can be made ahead and frozen up to 2 months. Cool completely. Store in airtight containers between sheets of waxed paper.
- Refrigerate remaining hot fudge glaze as ice cream or dessert topping.