Chocolate Miniature Tarts
Yield: 50 miniature tarts
2 1/4 cups all-purpose flour 3/4 cup margarine 1/3 cup confectioner's sugar 2/3 cup semisweet chocolate chips 2 tablespoons margarine 1/2 cup sugar 1/2 cup corn syrup 2 eggs 1/4 cup chopped pecans 1 cup dried coconut
Mix flour, 3/4 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.)
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.
Spoon 1 to 2 teaspoons of the chocolate mixture into each tart shell, fill to 3/4 full only. Sprinkle with pecans and coconut. Bake in preheated 350-degree oven for 20 to 25 minutes.
Cool for a few minutes. Carefully remove from muffin cups with tip of knife. Cool completely. Top with sweetened whipped cream if desired.
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