Yield: 50 servings
| Measure | Ingredient |
|---|---|
| 2¼ cup | All-purpose flour |
| ¾ cup | Margarine |
| ⅓ cup | Confectioner's sugar |
| ⅔ cup | Semisweet chocolate chips |
| 2 tablespoons | Margarine |
| ½ cup | Sugar |
| ½ cup | Corn syrup |
| 2 \N | Eggs |
| 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