Yield: 24 Servings
Measure | Ingredient |
---|---|
2 tablespoons | Butter |
½ cup | Sugar |
1 \N | Square baking chocolate -- |
\N \N | Melted |
1 \N | Egg |
½ teaspoon | Vanilla |
1¼ cup | All-purpose flour |
⅛ teaspoon | Baking soda |
¼ teaspoon | Salt |
8 ounces | Cream cheese |
½ cup | Sugar |
1 \N | Egg |
½ cup | Maraschino cherries -- |
\N \N | Finely chopped |
24 \N | Maraschino cherry halves |
Cream butter and sugar; blend in melted chocolate. Add egg and vanilla; beat well. Sift dry ingredients together and blend into chocolate mixture.
Roll pastry to ⅛-inch thickness on lightly floured pastry cloth. Cut circles with 3-inch cookie cutter and place in buttered tartlet pans or shallow muffin tins. Blend cream cheese, sugar, and egg; fold in chopped cherries. Place 1 tablespoon filling in each tart. Bake at 350 degrees for 10 to 12 minutes. Remove from oven, top with cherry half. Chill. Yield: approximately 2 dozen tarts.
Recipe By : Elizabeth Powell File