Choco-Coconut Tart Shells

Ingredients

2 tablespoons Roberts Butter
2 squares (1 ounce each) unsweetened chocolate
1 teaspoon vanilla extract
1/4 cup sweetened condensed milk
1/2 cup powdered sugar, sifted
2 cups finely shredded coconut

Preparation

Place butter, chocolate and vanilla extract in top of a double boiler; cook over simmering water until butter and chocolate melt. Remove from heat; stir until well-blended. Gradually add sweetened condensed milk, stirring constantly. Blend in powdered sugar; add coconut. Line 6 muffin cups with paper or foil baking cups. Press about 1/4 cup of mixture evenly into each baking cup. Cover pan tightly. Chill at least 1 hour. Carefully remove paper or foil baking cups from shells; fill shells as desired.

Yield: 6 tart shells