Fudge tartlets

24 servings

Ingredients

Quantity Ingredient
4 1-oz semisweet chocolate
Squares; cut-up
2 tablespoons Butter
1 Egg
½ teaspoon Rum extract
3 tablespoons Sugar
1 tablespoon Flour
dash Salt
¾ cup Pecans; chopped
Cream cheese pastry (recipe below)

Directions

Recipe by: 365 Great Chocolate Desserts - ISBN 0-06-016537-5 Preparation Time: 0:47

1. Preheat oven to 350°F. In a 1-qt glass bowl, combine chocolate and butter. Heat in a microwave on High 1½ mins, or until melted and smooth when stirred. Whisk in egg, rum extract, sugar, flour, and salt until thoroughly blended. Stir in pecans; set aside.

2. Divide Cream Cheese Pastry into 24 equal portions. Press each dough portion evenly in bottom and up sides of an ungreased 2- to 3-inch fluted tartlet pan, preferbly with removable bottom. Divide pecan mixture evenly among pastry-lined tartlet pans. Place pans 1 inch apart on baking sheets.

3. Bake about 20 mins, or until set. Do not overbake. Let tartlets cool in pans 3 to 4 mins; then use a sharp knife to loosen edges and release tartlets from pans. Transfer to racks and let cool completely.

CREAM CHEESE PASTRY:

4 oz. cream cheese, softened 1 stick butter, softened

1 tsp vanilla extract

1 cup flour

In a food processor, combine cream cheese, butter, and vanilla; process until smooth. Add flour and process until well blended and dough begins to cling together in a ball. Wrap dough in plastic wrap and refrigerate 1 to 2 hours.

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