Instructions: Heat oven to 350 degrees F. Lightly spoon flour into measuring cup; level off. In large bowl, combine flour, baking powder, and salt. With pastry blender, cut in shortening until mixture resembles small peas. Stir in 1 egg with fork just until moistened. Shape rounded teaspoonfuls of dough into balls. Press dough in bottom and up sides of ungreased miniature muffin cups. In small saucepan over low heat, melt chocolate chips, stirring constantly. Remove from heat. Stir in sugar, butter, milk, vanilla, and 1 egg; mix well. Place scant tablespoonful of filling in each pastry shell. If desired, top each with pecan half. Bake at 350 degrees F. for 20 to 25 minutes or until set. Cool. Remove from pan with small spatula.

Yield: 24 tarts

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