Cherry Fudge Tarts
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3 (1 oz.) squares unsweetened or semi-sweet chocolate
1 (14 oz.) can
Eagle Brand® Sweetened Condensed Milk
1/4 teaspoon salt
1/4 cup water
2 large egg yolks
1 teaspoon almond extract
1 cup (1/2 pt.) heavy cream, whipped
2 packages prepared mini graham cracker or mini pie crusts
1 (21 oz.) can cherry pie filling, chilled
MELT chocolate, sweetened condensed milk and salt in heavy saucepan over medium heat. Cook and stir rapidly until very thick and bubbly, 5 to 8 minutes.
ADD water and egg yolks; cook and stir rapidly until mixture thickens and bubbles again. Remove from heat; stir in almond extract. Cool 15 minutes.
CHILL thoroughly, about 30 minutes; stir. Fold in whipped cream. Spoon into crusts. Chill 1 hour or until set. Divide cherry filling evenly among tarts immediately before serving. Store leftovers covered in refrigerator.