Mini Chocolate Cherry Tarts
Preheat oven to 350°F. In a small bowl, combine flour, sugar and cocoa. Cut in margarine or butter until pieces are the size of small peas. Sprinkle with water, tossing until moistened. Form into 1 in. diameter log. Divide pastry into 30 balls. Place in ungreased mini-muffin pan; press dough evenly, using tart tamper. Top with cream cheese mixture. Bake in a 350° oven for 15-20 minutes or until done. Remove from pans; cool completely. Top each with teaspoon of cherry pie filling.
Beat cream cheese until light and creamy, gradually add sugar, mix well. Add eggs 1 at a time, mixing well after each addition. Stir in vanilla.
Makes 2 1/2 dozen.
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