Description
These Fudge Chocolate Pastry Tarts combine crisp, golden puff pastry with a rich, velvety fudge center. Perfect for dessert trays, afternoon treats, or cozy nights in.
Ingredients
- Puff Pastry Sheets: 2 sheets, thawed
- Semi-Sweet Chocolate Chips: 1 cup
- Sweetened Condensed Milk: 1 can (14 oz)
- Vanilla Extract: 1 teaspoon
- Butter: 2 tablespoons, unsalted
- Salt: a pinch
- Egg: 1, beaten
- Optional Toppings: Sea salt flakes, chopped nuts, or powdered sugar
Instructions
- Preheat your oven to 375°F (190°C). Lightly grease a muffin tin or place tart molds on a baking sheet.
- In a saucepan over low heat, melt chocolate chips and butter together. Stir in sweetened condensed milk, vanilla extract, and a pinch of salt until smooth and thick. Remove from heat and let cool slightly.
- Roll out the puff pastry and use a cutter to make circles about 3 to 4 inches wide. Press each circle gently into the muffin tin or tart mold.
- Spoon the cooled fudge filling into the center of each pastry round, filling about three-quarters full. Don’t overfill. Brush the exposed edges of the pastry with beaten egg.
- Bake for 18 to 22 minutes, or until the pastry edges are puffed and golden. The filling should look set but still soft.
- Let the tarts cool in the tin for 10 minutes, then remove and transfer to a wire rack. Top with optional garnishes like sea salt or powdered sugar.
- Serve warm for gooey centers or let them chill for a firmer fudge texture. Pair with coffee, tea, or even a scoop of vanilla ice cream.
Notes
- Use cold pastry dough to keep it flaky.
- Chill the fudge filling slightly before assembling.
- Sprinkle sea salt or nuts on top before baking for extra texture.
Nutrition
- Serving Size: 1 tart
- Calories: 260
- Sugar: 18g
- Sodium: 90mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 20mg
Keywords: chocolate tart, fudge pastry, mini tarts, puff pastry dessert