Teeny Tiny Coconut Fudge Tarts

These teeny tiny, fudgy, coconutty, one bite wonders are the result of April’s Secret Recipe Club assignment.

The recipe comes from Heather at Join us, Pull up a Chair.   Heather’s tiny tarts were made by folding pastry, topped with filling into little bundles but I switched things up a little bit by cutting 1 1/2 inch rounds of pastry and tucking them into miniature muffin pans before filling with coconut fudge.

You could also go ahead and make these a little bit bigger, they were pretty easy to put together but they were quite tiny…perfect size for a tea party!

Tiny Fudge Tarts makes 3 dozen recipe from Join us, Pull up a Chair

• 1 ½ cups flour
• ¼ tsp salt
• ½ cup butter, softened
• 3 Tbsp water
• 1 tsp vanilla

for the coconut fudge filling:

• ¼ cup butter, softened
• 1 egg yolk  *I used the whole egg
• ½ cup sugar
• 1 tsp vanilla
• ¼ cup cocoa
• ½ cup finely chopped nuts or flaked coconut

Preheat the oven to 350 degrees.

In a food processor, combine the flour, salt and butter.  Pulse until the mixture is crumbly,  Add the water and vanilla while pulsing until the dough comes together.

Roll the dough out on a lightly floured surface and cut into 1.5″ circles.  Press into miniature muffin/tart pans.

Combine all of the filling ingredients and mix until well incorporated.  Place a small spoonful of filling inside each tart shell and bake for about 15 minutes until the pastry is baked and the filling looks set.

Cool before removing from the pan.

To take a peek at what the other secret recipe club members have been up to this month, check out the link collection below!

Enjoy!