These are my all time favorite - they're delicious. Everyone requests them.

Diane Renwick
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Ingredients

24
Original recipe yields 24 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • In a large bowl, cream 1 cup butter and 1/2 cup confectioners' sugar until light and fluffy. Beat in 2 cups all-purpose flour and 1/4 cup cornstarch. Shape into a ball and refrigerate for 1 hour. Roll out to 1/4 inch thickness, cut into appropriate size circles with a glass or cookie cutter and press into tart shells. Spoon 1 teaspoon jam into bottom of each shell.

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  • In a large bowl, cream 1/2 cup butter and 1/2 cup white sugar until light and fluffy. Beat in rice flour and cocoa powder. Beat in eggs and 2 teaspoons almond extract. Fill tarts 2/3 full.

  • Bake in the preheated oven for 10 to 15 minutes, or until golden brown and filling is set. Allow to cool.

  • In a small bowl, Stir together 1 cup confectioners' sugar, 2 tablespoons butter and 1/2 teaspoon almond extract. Spread on tarts. Garnish each tart with a maraschino cherry.

Nutrition Facts

247 calories; 13.2 g total fat; 49 mg cholesterol; 95 mg sodium. 30.9 g carbohydrates; 2.1 g protein; Full Nutrition

Reviews (3)

Read More Reviews

Most helpful positive review

Rating: 4 stars
10/23/2008
This recipe worked well for me. I baked the tarts at 350 degrees in the small tart pans. I did add 2 T. milk to the icing to make more of a glaze. These tarts remind a bit of fern cakes but since they are chocolate they are even better...more like little black forest torte cakes. The Mr. said they were "dangerous". Read More
(8)

Most helpful critical review

Rating: 1 stars
11/19/2003
The crust was so dry it would not fit down into the tartlet pan - the recipe also does not specify the temperature in which to bake them. I had to make a different crust. I have not yet tried the tarts themselves but I don't have very high hopes. Hope others will have better luck. Read More
(8)
3 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1
Rating: 4 stars
10/23/2008
This recipe worked well for me. I baked the tarts at 350 degrees in the small tart pans. I did add 2 T. milk to the icing to make more of a glaze. These tarts remind a bit of fern cakes but since they are chocolate they are even better...more like little black forest torte cakes. The Mr. said they were "dangerous". Read More
(8)
Rating: 1 stars
11/19/2003
The crust was so dry it would not fit down into the tartlet pan - the recipe also does not specify the temperature in which to bake them. I had to make a different crust. I have not yet tried the tarts themselves but I don't have very high hopes. Hope others will have better luck. Read More
(8)
Rating: 4 stars
10/23/2008
This recipe worked well for me. I baked the tarts at 350 degrees in the small tart pans. I did add 2 T. milk to the icing to make more of a glaze. These tarts remind a bit of fern cakes but since they are chocolate they are even better...more like little black forest torte cakes. The Mr. said they were "dangerous". Read More
(8)
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Rating: 5 stars
10/30/2019
Fond memories of a childhood bakery favorite. I love these. You can make them with or without the cocoa delicious either way. Read More
(3)