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
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.