| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Desserts, Chocolate, Breads, Muffins & r | 50 | Servings | |
INGREDIENTS
| 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 |
INSTRUCTIONS
* 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
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