Tiny Pineapple Tarts
A wonderful recipe that I discovered quite by accident while surfing the 'Net. If you like pineapple, you'll LOVE this one!!
TINY PINEAPPLE TARTS
1 (3-oz.) package cream cheese at room temperature
3/4 cup margarine
3/4 tsp. salt
1-3/4 cups all-purpose flour
1 egg
2/3 cup packed brown sugar
1 cup finely chopped fresh pineapple
2 (1-oz.) squares semisweet chocolate, grated
1 Tbsp. grated orange peel
1/2 tsp. vanilla extract
Preheat the oven to 350º F. Beat the cream cheese, margarine and salt in a medium bowl until light and fluffy. Blend in the flour until the dough forms into a ball. Divide the dough into thirds; then divide each section into 12 balls. Press each ball into the bottom and sides of mini-muffin pans to form tart shells. Beat the egg with brown sugar in a medium bowl. Stir in the pineapple,
chocolate, orange peel and vanilla. Evenly spoon the filling into the tart pans. Bake 25 to 30 minutes or until the crust is golden and the filling is set. Let cool 15 minutes. Carefully remove the tarts from the pans. Cool on wire racks.
Makes 36 servings.
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