Yield: 50 servings
|2¼ cup||All-purpose flour|
|⅓ cup||Confectioner's sugar|
|⅔ cup||Semisweet chocolate chips|
|½ cup||Corn syrup|
|¼ cup||Pecans -- chopped|
|1 cup||Dried coconut|
* Use only all-purpose flour in this recipe.
1. Mix flour, ¾ cup margarine and the powdered sugar. Press about 1 teaspoon pastry evenly against bottoms and sides of ungreased tiny muffin cups. (Do not extend pastry over tops.) 2. Melt chocolate chips and 2 tablespoons margarine in double boiler over simmering water until chips and margarine are melted; remove from heat. Mix in sugar and syrup; beat in eggs. 3. Spoon 1 to 2 teaspoons of the chocolate mixture into each tart shell, fill to ¾ full only.
Sprinkle with pecans and coconut. Bake in preheated 350-degree oven for 20 to 25 minutes. 4. Cool for a few minutes. Carefully remove from muffin cups with tip of knife. Cool completely. Top with sweetened whipped cream if desired.
Yield: About 50 miniature tarts.
Recipe By : Jo Anne Merrill