For the Christmas Tea, place both these Choco-Cherry Tarts and yesterday's Tiny Chess Tarts on the same serving tray. Your guests will definitely take one of each!
1 cup flour
1/3 cup sugar
¼ cup unsweetened cocoa powder
½ cup butter
2 to 3 tablespoons water
1 21-ounce can cherry pie filling
Sliced almonds
Whipped cream
For pastry, combine flour, sugar and cocoa powder. Cut in butter till pieces are the size of small peas. Sprinkle with water, 1 tablespoon at a time, tossing till moistened. Form into ball.
Divide pastry into 24 balls. Place each in an ungreased 1 ¾-inch muffin cup; press dough evenly against bottom and sides. Spoon a generous tablespoon of cherry pie filling into each muffin cup. Bake in a 325ยบ oven for 15 to 18 minutes. Cool 30 minutes in pans. Remove from pans; cool completely on wire racks. At serving time, dollop with whipped cream; top with 2 or 3 almond slices.
