Saturday, May 28, 2011

Mini Chocolate Fudge Tortlets

I have prepared this recipe several times. Serve them as a dessert, bring them to a potluck dinner or for a picnic, for a buffet, for finger food parties, etc. You can make them in any size you like, round or square. I usually prepare them in a mini-muffin form nowadays, so they are the right size for small kids. I have sometimes prepared the shortcrust from scratch but I usually buy refrigerated pie crust.

1 package refrigerated pie crust (2 crusts at 7 oz each)
dried lentils or beans for blind-baking
1/2 stick (4 tbsp) unsalted butter
1/4 pound dark hard shell chocolate
1/4 pound heavy cream
1 large egg
1 egg yolk
1/4 cup sugar
1 tsp vanilla extract

Preheat oven to 400°F. Unroll pie crusts and with a 2 3/4 diameter round cookie cutter, cut out  24 circles. (They have to overlap slightly to get 12 circles out of each pie crust.) Gently press circles into the slots of a 24-count mini-muffin form. Fill with dried lentils or beans and bake for 10-12 minutes until lightly browned. Remove lentils and let cool on a cooling rack. For the fudge filling, heat butter, chocolate and cream over a water bath until melted and smooth. Preheat oven to 250°F. In the meantime, whisk together eggs, sugar and vanilla extract. Mix in chocolate mix. Put tortlet shells back into muffin form and fill in chocolate-egg-mixture. Bake for about 25 minutes until fudge is set. Let cool for 5 minutes, then put the tortlets on a cooling rack. Serve as they are or use whipped cream or white icing and chocolate sprinkles to decorate.


  1. Easy to make, nice in taste!! Thanks for sharing!

  2. Love chocolate fudge. What a great yummy looking plate. Thanks for sharing.

  3. Looks like a fun treat that would be hard to eat just one.

  4. Just wanted to drop by and say Hi! I've been tempted to do that all month. I was assigned your blog this month and made these little tarts. We really enjoyed them. Thanks!