Chocolate and Vanilla Tarts
Print This Recipe
Better Homes and Gardens Recipes From Prize-Winning Cooks, 1987
Jacqueline McComas, Frazer, PennsylvaniaINGREDIENTS
1-1/2 cups all-purpose flour
3 tablespoons sugar
3 tablespoons unsweetened cocoa powder
1/2 cup butter
2 tablespoons shortening
3 to 4 tablespoons cold water
Two 3-ounce packages cream cheese, softened
1/4 cup sifted powdered sugar
One 8-ounce carton vanilla yogurt
1 teaspoon vanilla
1/2 of a 4-ounce container frozen whipped dessert topping, thawed
Fresh strawberriesFOR PASTRY - Combine flour, sugar, and cocoa. Cut in butter and shortening until pieces are the size of small peas. Sprinkle with 1 tablespoon water over part of the mixture. Gently toss with a fork. Push to side of bowl. Repeat until all is moistened. Form into a ball.
On a floured surface roll dough to 1/8-inch thickness. Cut pastry into twelve 5-inch circles. Carefully ease pastry circles into 2-3/4-inch muffin cups, being careful not to stretch pastry. Crimp edges. Bake in a 400 degree oven for 12 to 15 minutes or until done. Carefully remove from pans. Cool on a wire rack.
FOR FILLING - Beat cream cheese and powdered sugar until well combined. Beat in yogurt and vanilla. Fold in dessert topping. Spoon filling into shells. Chill. Top with fresh strawberries.
Makes 12 tarts