Title: Chocolate Miniature Tarts
Categories: Desserts, Chocolate, Breads, Muffins & r
Yield: 50 Servings

2 1/4 c All-purpose flour
3/4 c Margarine
1/3 c Confectioner's sugar
2/3 c Semisweet chocolate chips
2 tb Margarine
1/2 c Sugar
1/2 c Corn syrup
2 Eggs
1/4 c Pecans -- chopped
1 c Dried coconut

* Use only all-purpose flour in this recipe.

1. 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.) 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 3/4 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

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip