Fudgy Peanut Butter Tarts

Ingredients

• 0.3 cup egg substitute fat-free
• 1 tablespoon milk fat-free
• 0.8 cup flour all-purpose
• 3 teaspoons ice water 
• 0.3 cup butter chilled cut into small pieces reduced-calorie
• 1 tablespoon butter reduced-calorie
• 0.3 cup peanut butter chips 
• 0.3 cup semi chocolate chips reduced-fat
• 0.3 cup sugar 
• 3 tablespoons cocoa unsweetened
• 0.8 teaspoon vanilla extract 

Equipment

• bowl
• sauce pan
• oven
• knife
• whisk
• wire rack
• blender
• spatula
• muffin liners

Directions

1. Preheat oven to 35
2. Combine first 3 ingredients in a bowl; stir well.
3. Cut in 1/4 cup margarine with a pastry blender or 2 knives until mixture resembles coarse meal.
4. Sprinkle ice water, 1 teaspoon at a time, over surface; toss with a fork until moist. Gently press dough into a ball. Divide dough into 20 equal portions, and press each portion into (1 3/4 inch) miniature muffin cups; set aside.
5. Place chocolate chips, peanut butter chips, and 1 tablespoon margarine in a small saucepan over low heat until mixture melts, stirring frequently.
6. Remove from heat; add 1/3 cup sugar and milk, stirring with a whisk until well blended.
7. Add egg substitute and vanilla; stir well.
8. Spoon about 2 teaspoons chocolate mixture into each prepared tart shell.
9. Bake at 350 for 20 minutes.
10. Let cool in pans 15 minutes on a wire rack. Loosen tarts from sides of pans, using a knife or narrow metal spatula.
11. Remove from pans; let cool completely on wire racks.