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Pistachio-Almond Tarts

Source of Recipe

Recipes From Friends 2004 - Bev
Pistachio-Almond Tarts
Makes 24.

1/2 cup margarine
1 3-ounce package cream cheese
1 cup all-purpose flour
1 egg
1/2 cup sugar
1/2 of an 8-ounce can (1/2 cup) almond paste, crumbled
1/4 cup coarsely chopped pistachio nuts or almonds
Chocolate Decorating Frosting (optional) (Recipe below)
Pistachio nuts or almonds (optional)

For crust:
In a medium mixing bowl beat the margarine or butter and cream cheese with an electric mixer on medium to high speed about 30 seconds or till softened. Stir in the flour. Cover and chill about 1 hour or till the dough is easy to handle.

Form the chilled dough into a ball. Divide the dough into 24 equal portions. Roll each portion into a ball. Place each ball into an ungreased 1 3/4-inch muffin cup. Press the dough evenly against the bottom and up the sides of cup. Cover and set aside.

For filling:
In a small mixing bowl beat the egg, sugar, and almond paste till almost smooth. Stir in the coarsely chopped pistachios or almonds. Fill each dough-lined muffin cup with a rounded teaspoon of filling.

Bake in a 325� oven for 25 to 30 minutes or till tops are lightly browned. Cool slightly in pans. Remove tarts from pans and cool on wire racks.

Store, tightly covered, at room temperature for up to 1 week. Or, freeze in a moisture and vapor proof freezer container for up to 12 months.

To serve, if frozen, cover tarts and thaw at room temperature. If desired, pipe or swirl Chocolate Decorating Frosting on top of each, then top with a pistachio nut or almond.

Chocolate Decorating Frosting:
In a small mixing bowl beat 3 tablespoons shortening and 1/2 teaspoon vanilla with an electric mixer on medium speed for 30 seconds. Add 1/2 cup sifted powdered sugar and 3 tablespoons unsweetened cocoa powder. Beat well. Add 2 teaspoons milk. Gradually beat in an additional 1/2 cup sifted powdered sugar and enough additional milk to make of piping consistency.

Nutrition information per tart: 111 calories, 2 g protein, 10 g carbohydrate, 7 g fat (2 g saturated), 13 mg cholesterol, 58 mg sodium, 57 mg potassium