Hot Fudge Fantasy Tarts
45 min
02 hrs 15 min



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

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

How to make

  1. STEP 1

    Heat oven to 375°F.  Place mini paper baking cups into mini muffin pans or place baking cups onto baking sheets.

  2. STEP 2

    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.

  3. STEP 3

    Stir sugar, eggs and vanilla into chocolate mixture. Gradually stir in flour until smooth.

  4. STEP 4

    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.

  5. STEP 5

    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 kiss upside down into tart.
    Mint: Cut small chocolate-covered mint patties into quarters; press 2 quarters into each tart.

  6. STEP 6

    Continue baking 2 minutes. Cool 5 minutes.

  7. STEP 7

    Combine all glaze ingredients in 1-quart saucepan. Cook over medium-low heat, stirring constantly, 2-3 minutes or until melted and smooth.

  8. STEP 8

    Top each tart with about 1 teaspoon fudge glaze. Refrigerate at least 1 hour to set glaze. 

  9. STEP 9

    Store at room temperature in airtight containers up to 3 days.

Tip #1

- Tarts can be made ahead and frozen up to 2 months. Cool completely. Store in airtight containers between sheets of waxed paper.

Tip #2

- Refrigerate remaining hot fudge glaze as ice cream or dessert topping.


6Fat (mg)
25Cholesterol (mg)
50Sodium (mg)
22Carbohydrates (g)
0Dietary Fiber
2Protein (g)


Explore reviews from
our online community

  December 19, 2011

I have been making these for years!! They are always a hit and disappear immediately when served!

— says Cindi
  January 16, 2009


— says SARAH
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