Lemon fudge tarts and balls

lemon fudge tart

Initially I was going to make just the tarts to use up some leftover puff pastry but then I decided to make the whole batch of filling and roll up some balls – who doesn’t like to have a little something sweet and tangy at hand?
And let me tell you: this combination of lemon and chocolate is to die for! 😉


395g sweetened condensed milk
65g (½ cup) white chocolate, chopped
1 tbsp unsalted butter
juice and half of the zest of one lemon
pinch of salt
puff pastry
chocolate sauce, for decorating

Preheat oven to 200°C, line the wells of a muffin tin with puff pastry and bake until golden (about 8 minutes).
Allow the cases to cool, whilst you prepare the filling.
In a medium saucepan over low heat mix together condensed milk, chocolate, butter and salt, stirring occasionally. When it starts to boil, keep stirring until it thickens and the spoon starts to leave trails on the bottom of the pan. Remove from heat and add lemon juice and zest. Allow it to cool slightly.
Fill the tarts with lemon fudge and decorate with chocolate sauce.

lemon fudge ball


Using the leftover lemon fudge, roll up small balls with buttered hands and decorate with small gold sugar pearls. If the fudge is too soft, reheat it until desired consistency, stirring frequently.

right consistency

right consistency

35 responses to “Lemon fudge tarts and balls

  1. erika did u know i now have started thecoookerkid.com so be sure to leave comments on there to however thebakerkid.com more important so make sure you are still leaving comments on there still think those tarts are nice looking


  2. This is great Erika. Once again u show off yr great skills and talents. Don’t forget to visit thebakerkid.com which is a bit like Erika’s website only a younger version


  3. The fudge balls look beautiful – I can see these in a shop window now. I love a ‘bit of bling’ and these would be perfect for Christmas.


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