Mini Chocolate Chess Tarts

• 2 (14.1-oz.) packages refrigerated piecrusts
• Vegetable cooking spray
• 1 1/2 cups sugar
• 3 tablespoons unsweetened cocoa
• 1 1/2 tablespoons cornmeal
• 1 tablespoon all-purpose flour
• 1/8 teaspoon table salt
• 1/2 cup butter, melted
• 2 teaspoons white vinegar
• 1 teaspoon vanilla extract
• 3 large eggs, lightly beaten
• Garnishes: sweetened whipped cream, cocoa

1. Preheat oven to 350u0b0. Unroll piecrusts on a flat surface. Cut 60 rounds, using a 2 1/2-inch cutter. Press rounds onto bottoms and up sides of a lightly greased (with cooking spray) 24-cup miniature muffin pan. Refrigerate remaining piecrust rounds until ready to use.
2. Whisk together sugar and next 4 ingredients in a medium bowl. Whisk in melted butter, vinegar, and vanilla. Add eggs, whisking until well blended. Spoon about 1 heaping teaspoonful chocolate mixture into each piecrust shell.
3. Bake at 350u0b0 for 20 to 24 minutes or until set and crust is golden brown. Cool completely on a wire rack (about 30 minutes). Repeat with remaining piecrust rounds and chocolate mixture.
4. Store in an airtight container up to 3 days. Top with whipped cream just before serving.

vegetable cooking spray, sugar, unsweetened cocoa, cornmeal, flour, salt, butter, white vinegar, vanilla, eggs, cocoa

Taken from www.myrecipes.com/recipe/mini-chocolate-chess-tarts (may not work)