Chocolate miniature tarts

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

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