Mini Chocolate Cherry Tarts

This recipe came with the heart-shaped mini muffin pan when I bought it years ago and I have loved it since my first try. I also use it in my regular mini-muffin pan, as you can see below. I sometimes add almond extract instead of vanilla. For some reason, I always need to add more water to my dough, but be careful not to add too much extra. I made these yesterday afternoon and they were gone by night. And I only ate 2 of them so don't blame me! Hehe
Mini Chocolate Cherry Tarts
Pastry Crust:
1 1/2 c. flour
1/3 c. sugar
1/4 c. unsweetened cocoa
1/2 c. butter or margarine
2 T. water

Cream Cheese Mixture
1 (8 oz.) pkg. cream cheese
1/2 c. sugar
1 egg
1 t. vanilla

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.

In new bowl, beat cream cheese until light and creamy, gradually add sugar, mix well. Add egg and vanilla and mix well.

Top unbaked tarts with cream cheese mixture. Bake for 15-20 minutes or until done. Remove from pans; cool completely. Top each with teaspoon of cherry pie filling.

Makes 2 1/2 dozen.