"Black" and White Brownie Bites and Tarts

This topping for brownie bites or even for tarts is just a bit yummy- and obviously very easy.



Easy Topping/ Filling:

Mix together :

3 oz instant pudding (chocolate or white chocolate is yummy)
1 C cold milk
1 C Cool Whip-

allow to set up a little then pipe it on top- you can garnish with fruit or chocolate shavings if desired.



This topping is also yummy but more involved:


2 oz of Baking White Chocolate
2 TB milk
1 8oz pkg of softened cream cheese
1/4 C powdered sugar
1 C Cool Whip


Microwave milk and chocolate for 1 min. Stir until smooth. Mix sugar and cream cheese well and add chocolate mix. Fold in Cool Whip. Let set up- then pipe onto brownie bites or tarts.



Brownie Bites:

For the brownies- you can make from scratch if the recipe is more cake like- if not use a mix and follow the directions to make the cake like version (usually just an additional egg). Then using a mini muffin tin- grease

Indent brownie cups immediately when you remove them from the oven. I have a tart shaper for that- but you could use something else- like a medicine measuring cup or something else that fits inside of the muffin tin and leaves about 1/8 inch or so around the edges. Cool 15 minutes and remove from pan- finish cooling completely before topping.



Tarts:

1/2 C butter
1/3 C sugar
1 egg yolk
1 tsp vanilla
1&1/3 cups flour

Beat butter until fluffy. Add sugar until well blended. Add yolk and vanilla-mix well. Add flour gradually, beat constantly until blended.

make small balls from dough- approx- 1 tbsp size- you want enough that it come up to the top of the cup when it is formed. Place in mini muffin tin or mini tart pan. Push down with tart shaper to form or the back of a round measuring spoon. Bake at 350-

If using jelly to fill-

bake 8-10 min. Fill indentation with small amount of jelly. Bake an additional 8-12 minutes. Cool 2-3 minutes only- then remove to cooling rack. you can also put jam in afterwards- which is what I did


If filling after baking-

then cook for approx 13- 15 minutes- cool 2-3 minutes ONLY- then remove to cooling rack and allow to cool completely before filling with pudding filling.

It is important to remove from pan quickly or you will have a tough time getting them out.