tiny fudge tarts

Ingredients

• Servings: 2
• 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

Recipe

Preparation Time: 30 mins Cook Time: 15 mins Ready Time: 1 hr


• 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 each square, bring the corners to the center and press lightly to seal. place them 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.