Rating: 3.33 stars
3 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1

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

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Recipe Summary test

prep:
40 mins
cook:
15 mins
additional:
5 mins
total:
1 hr
Servings:
24
Yield:
24 tartlets
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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; protein 2.1g; carbohydrates 30.9g; fat 13.2g; cholesterol 48.5mg; sodium 95mg. Full Nutrition
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Reviews (3)

3 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1
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)
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)
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