1 (4 oz.) pkg. sweet cooking chocolate
1 c. all-purpose flour
1/4 c. packed brown sugar
1/4 tsp. salt
6 tbsp. butter
4 tsp. water
1 tsp. vanilla
1/4 c. butter
1 (13 oz.) can (1 2/3 c.) evaporated milk
3 beaten eggs
1 c. granulated sugar
1 tsp. vanilla
1/8 tsp. salt
3/4 c. flaked coconut, toasted
1/2 c. chopped walnuts

Grate about 1/4 of the chocolate into mixing bowl. Stir in flour, brown sugar, and the 1/4 teaspoon salt. Cut in the 6 tablespoons butter until mixture resembles coarse, crumbs. Combine the water and the first teaspoon vanilla; add to the flour mixture, stirring until dough forms into a ball.

Divide into 18 portions. Press each portion into bottom and up sides of 2 1/2- inch muffin pans. Bake in 375 degree oven for 12 minutes.

Meanwhile in small heavy saucepan melt the remaining chocolate and the 1/4 cup butter over low heat, stirring constantly. Remove from heat; blend in evaporated milk. Stir into eggs. Add granulated sugar, the remaining vanilla, and salt; mix well.

Pour into prebaked tart shells. Bake in 375 degree oven about 9 minutes or until top is nearly set. Sprinkle coconut and walnuts atop. Bake 6 minutes more or until top is set. Cool in pans 10-15 minutes. Remove to wire rack to cool completely. Makes 18 tarts.