Recipe - Chocolate Miniature Tarts

2 One fourth cup Allpurpose flour
Three fourths cup Margarine
1/3 cup Confectioner's sugar
2/3 cup Semisweet chocolate chips
2 tablespoon Margarine
One half cup Sugar
One half cup Corn syrup
2 Eggs
One fourth cup Pecans chopped
1 cup Dried coconut

* Use only allpurpose flour in this recipe.

1. Mix flour, Three fourths 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 Three fourths full only. Sprinkle with pecans and coconut. Bake in
preheated 350degree 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