Preparation

• Preheat oven to 350.
• In an electric mixing bowl or food processor bowl combine the cream cheese, margarine and salt and beat until light and fluffy.
• Blend in the flour until a dough forms into a ball.
• Divide the dough into thirds; then divide each section into 12 balls.
• Press each ball into bottom and sides of mini muffin pans to form tart shell.
• Set the shells aside.
• In an electric mixing bowl or food processor combine the egg and brown sugar.
• Mix until combined.
• Stir in the pineapple, chocolate, orange peel and vanilla.
• Evenly spoon the filling into the prepared tart shells.
• Bake 25 to 30 minutes or until crust is golden and filling is set.
• Cool 15 minutes.
• Carefully remove tarts from pans and cool to room temperature.