TINY CHOCOLATE TARTS

FOR THE PASTRY:
2 1/4 cups all-purpose flour*
3/4 cup butter or margarine
1/3 cup powdered sugar
FOR THE FILLING:
2/3 cup semisweet chocolate chips
2 tablespoons butter or margarine
1/2 cup granulated sugar
1/2 cup dark corn syrup
2 eggs
1/4 cup chopped pecans
1 cup flaked coconut
Whipped topping (optional, for serving)

Heat oven to 350 degrees F.

Mix flour, 3/4 cup butter and the powdered sugar. Press about 1 teaspoon pastry firmly and evenly against bottoms and sides of ungreased small muffin cups. (Do not extend pastry over tops.)

Heat chocolate chips and 2 tablespoons butter in 1-quart saucepan over low heat until chips and butter are melted; remove from heat. Stir in granulated sugar and syrup; beat in eggs.

Spoon 1 teaspoon of the chocolate filling into each tart shell, being careful to fill only 3/4 full; sprinkle with pecans and coconut.

Bake until cooked through, 20 to 25 minutes. Cool 45 minutes. Remove from muffin cups with tip of knife. Cool. Top with whipped topping.

*Do not use self-rising flour in this recipe.

VARIATION:

QUICK CHOCOLATE SQUARES:
Press pastry on bottom and sides of jelly roll pan, 15 1/2 x 10 1/2 x 1 inch. Spread chocolate filling over pastry; sprinkle with pecans and coconut. Bake until coconut is golden and pastry edges are light brown, about 35 minutes. Cool; cut into 1-inch squares.

Makes about 4 1/2 dozen tarts (or 12 dozen squares)
From: Recipelink.com
Source: Recipe card: Betty Crocker's Step-by-Step Recipes, General Mills, Inc., 1975