1 oz. square unsweetened chocolate
1/2 c. butter
2 c. powdered sugar
1 tbsp. vanilla
Dash salt
4 egg yolks
3 tbsp. amaretto
1 1/2 c. whipping cream
1 1/2 tbsp. amaretto
66 vanilla wafers
2 c. coconut
1 c. pecan pieces
1 c. butter

Combine 33 wafers in food processor; add 1 cup coconut, and process 5 seconds. Add 1/2 cup pecans; process 5 seconds. Repeat with remaining wafers, coconut and pecans. Pour melted butter over crumb mixture. Toss. Spoon 1 tablespoon crumb mixture into miniature muffin pans. Press to form crust on bottom and sides. Bake at 375 degrees for 8 to 10 minutes. Cool.

Melt chocolate. Cream butter; add powdered sugar. Beat at medium speed. Add chocolate, mix. Add vanilla and salt, mix. Add egg yolks, beat. Add 3 tablespoons amaretto, beat well. Beat whipping cream until soft peaks form. Add 1 1/2 tablespoon amaretto; mix. Fold 1 cup whipping cream into chocolate mixture. Filled cooled tart shells with chocolate filling. Chill 3 to 4 hours. Dollop with reserved whipped cream. Yields 5 dozen.