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Chocolate Cherry Tart

1 cup flour
2 tablespoons sugar
1/2 cup butter
1 egg yolk
1 1/2 tablespoons cold water
1/2 teaspoon vanilla
1 package (8 oz.) cream cheese, softened
1/2 cup sugar
3 tablespoons cocoa
1 tablespoon milk
1 teaspoon vanilla
1 can (21 oz.) cherry pie filling
Whipped cream, optional

Preheat oven to 400 F

Combine flour and 2 tablespoons sugar. Using a pastry blender (two knives, or a fork) cut butter into flour until mixture resembles coarse corn meal.

Whisk with a fork egg yolk, water, and 1/2 teaspoon vanilla. Stir into flour mixture. Divide mixture evenly between 16 small tart molds (may use a 9-inch pie plate or tart pan). Press dough evenly in bottom and up sides of molds. Bake 15 minutes or until slightly browned.

While tarts shells are baking, beat together softened cream cheese, 1/2 cup sugar, cocoa, milk, and vanilla. Spoon mixture into warm baked tarts. Carefully spread to fill tart shell. Spoon cherry pie filling on top of tart. Allow to cool. Makes 16 tarts

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