Chocolate Miniature Tarts Recipe - Cooking Index
Chocolate Miniature Tarts Recipe - Cooking Index
| 2 1/4 cups | 140g / 4.9oz | All-purpose flour |
| 3/4 cup | 148g / 5.2oz | Margarine |
| 1/3 cup | 65g / 2.3oz | Confectioner's sugar |
| 2/3 cup | 73g / 2.6oz | Semisweet chocolate chips |
| 2 tablespoons | 30ml | Margarine |
| 1/2 cup | 99g / 3.5oz | Sugar |
| 1/2 cup | 164g / 5.8oz | Corn syrup |
| 2 | Eggs | |
| 1/4 cup | 36g / 1.3oz | Pecans - chopped |
| 1 cup | 93g / 3.3oz | 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 350F 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.
Source:
Jo Anne Merrill
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