Fudgy Brownie Tartlets

Add these quick-fix mini desserts to your next buffet or serve with ice cream for dessert.  They're so tasty, the kids will love them, but they're elegant too, so adults will enjoy!
  • thaw: 40 minutes
  • prep: 25 minutes
  • bake: 18 minutes
  • cool: 10 minutes
  • total: 25 minutes
  • Serves: 20

Recipe

Ingredients

  • 4 ounces unsweetened baking chocolate
  • 4 tablespoons butter(1/2 stick)
  • 3/4 cup sugar
  • 2 egg
  • 1 teaspoon vanilla extract
  • 2 tablespoons all-purpose flour
  • 1/2 of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets(1 sheet), thawed
  • 2 tablespoons confectioners’ sugar(optional)

Directions

  1. Heat the oven to 400°F.

  2. Place the chocolate and butter in a large microwave-safe bowl. Microwave on HIGH for 1 minute or until the butter is melted. Stir until the mixture is smooth.

  3. Stir the sugar into the chocolate mixture. Stir in the eggs and vanilla until the mixture is well blended. Stir in the flour until the mixture is smooth.

  4. Unfold the pastry sheet on a lightly floured surface. Roll the pastry sheet into a 15 x12-inch rectangle. Cut the pastry into 20 (3-inch) squares. Press the squares into 20 (3-inch) muffin-pan cups. Spoon about 1 tablespoon chocolate mixture into each square.

  5. Bake the pastries for 18 minutes or they're until golden brown. Remove the pastries from the muffin-pans and cool on wire racks for 10 minutes. Sprinkle with confectioners' sugar, if desired.

Tartlets Recipe

Watch a how-to demonstration of this recipe technique.

Watch the demo to see how to make this type of recipe, then consult your recipe for specific instructions.

When cutting Puff Pastry, the sharper the knife or pastry cutter, the better. A dull edge can cement layers together and prevent pastry from rising.

You can brush an egg-wash glaze (1 egg plus 1 tsp. water) over the Puff Pastry to create a rich, golden sheen when baked.

Make sure the edges of your Puff Pastry are cut - a folded edge will not rise and puff.

Place Puff Pastry in the muffin pan cups before adding toppings or fillings. That way, you won’t have to transfer the dough with the extra weight and risk tearing it.

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