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
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 325º 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.