Instructions: Cream 4 Tbls. butter and cheese. Add 1 cup flour. Roll in waxed paper and chill 1 hour. Roll dough out and fit into 9-inch pie pan. Beat eggs until frothy in food processor or blender. Add melted butter and 1/3 cup flour with other ingredients. Process until chocolate is very coasrely chopped. (Do not over process.) Pour into pie shell and bake at 325 degrees for 45-60 minutes, or until the center rises and the pastry is tan. Serve topped with whipped cream.

To make miniature tarts: Cream 1/4 pound butter with 6 oz cream cheese then blend in 2 cups flour. Chill in waxed paper for 1 hour.

Press 1-inch balls into tiny muffin tins. Using the same filling you make for the pie, fill the tins 2/3 full. Bake at 325 degrees for 25-35 minutes, or until centers rise and pastry is tan.

Servings: 48
tarts.

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