Tiny Fudge Tarts Chef John's Recipe
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| Tiny Fudge Tarts |
"This cookie is like a fudge-filled shortbread."
Ingredients :
- 1 1/2 cups all-purpose flour
- 1/4 teaspoon salt
- 1/2 cup butter, softened
- 3 tablespoons water
- 1 teaspoon vanilla extract
- 1/4 cup butter, softened
- 1 egg yolk
- 1/2 cup white sugar
- 1 teaspoon vanilla extract
- 1/4 cup unsweetened cocoa powder
- 1/2 cup flaked coconut
Instructions :
| Prep : 30M | Cook : 30M | Ready in : 1H |
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- Preheat oven to 350 degrees F (175 degrees C).
- In a medium bowl, stir together the flour and salt. Cut in the butter with a pastry cutter or fork until only small lumps remain. Sprinkle the water and 1 teaspoon vanilla over the mixture and mix well using a fork. Set aside.
- In a small bowl, mix together 1/4 cup butter, egg yolk and sugar until smooth. Beat in 1 teaspoon vanilla, cocoa and coconut until smooth. Set aside. Use 1/2 of the dough at a time. On a cloth covered board, dusted generously with sugar, roll dough out to 1/16 inch thick. Cut the dough into 2 1/2 inch squares. Spread 1 teaspoon of filling onto each square, bring the corners to the center and press lightly to seal. Place them onto an ungreased cookie sheet about 2 inches apart.
- Bake for 15 to 20 minutes, or until edges are golden. Cool for a few minutes on the cookie sheets before removing to wire racks to cool completely.
Notes :
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