In small skillet sauté garlic in oil for one minute. Add the tomatoes and cook until liquid has evaporated. Remove from the heat; stir in the mozzarella cheese, basil and pepper. Spoon 1 teaspoonful into each tart shell. Top each with a piece of olive oil and sprinkle with parmesan cheese. Place on an ungreased baking sheet and bake for 5 to 8 minutes (or until bubbly) at 450 degrees.
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