I've been making these cute tarts for years. I have a mini heart tart pan that I often use for these (in the photo at the bottom of the post), but I also like them in my regular mini muffin pan. The mini muffins are a little bigger and hold more cream cheese filling.
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
3-5 T. water
Cream Cheese Mixture:
4 oz. cream cheese
1/4 c. sugar
1 egg
1/2 t. vanilla or almond extract
Preheat oven to 350°F. In a small bowl, combine flour, sugar and cocoa. Cut in butter until pieces are the size of small peas. Sprinkle with water, tossing until moistened and dough sticks together. Form into 1 inch diameter log. Divide pastry into around 28 balls. Place in ungreased mini-muffin pan; press dough evenly, using tart tamper, to make a shell.
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.
