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Posted By GKC On May 8, 2011 @ 1:58 am In Blog,Weekly Recipes | No Comments
½ cup margarine, softened
3 ounces tofutti cream cheese
1 cup flour
½ cup semisweet chocolate chips
2 tablespoons margarine
1/3 cup sugar
1 teaspoon vanilla
¼ cup margarine, softened
¼ cup cocoa
3 cups powdered sugar
2 tablespoons nondairy creamer or soy milk
1 teaspoon vanilla
Beat together margarine and tofutti cream cheese. On low speed add flour until completely combined. Form dough into a ball, wrap in plastic wrap and chill for about 1 hour. Shape dough into 24 balls and press each ball along the bottom and up the sides of ungreased muffin cups.
Preheat oven to 325 degrees. Melt together chocolate chips and margarine and stir until smooth. Stir in sugar, egg and vanilla. Mix well. Spoon 1-1/2 to 2 teaspoons filling into each pastry-lined muffin cup. Bake for 20 to 25 minutes – filling with puff up but will settle down again upon cooling. Cool in pans for 5 minutes; carefully remove to wire rack to finish cooling.
When tarts are cool, make frosting. Beat together all frosting ingredients until smooth. Pipe or spoon frosting onto tartlets. Mom will be so impressed!
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