| 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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