Mini Tarts with Georgia Pecan Crust

Menu Part: 
Cuisine Type: 

A nutty crust is the perfect base for these easy to put together tarts. Creamy pudding and a garnish of fresh berries fill the tarts.


1 box (9-oz.) pie crust mix
5 tbsp. sugar, divided
3⁄4 cup pecan halves, finely chopped
1⁄4 cup water
1 1⁄4 cups prepared vanilla or chocolate pudding
1 cup fresh chopped strawberries
3⁄4 cup fresh raspberries


1. Heat oven to 375°F. Spray 10 muffin pan cups with cooking spray. In a medium bowl, combine pie crust mix, 3 tbsp. sugar, and pecans. Gradually sprinkle in water, stirring gently until dough holds together. Form dough into 5-in. long logs.

2. Cut each log crosswise into 5 rounds. Pat or roll each round of dough to measure 4-in. across. Fit dough into muffin cups. Bake 10-12 min. or until golden brown. Set aside and cool.

3. Meanwhile combine berries with remaining sugar and let stand until sugar dissolves.

4. To serve, spoon 2 tbsp. pudding into each tart and top with mixed berries.

More From FoodService Director

People in Foodservice
lucretia chancler

Lucretia Chancler’s roots lie in Louisiana’s St. Landry Parish. She grew up in the parish, and her mother taught in the school district for 33 years—even occasionally teaching young Lucretia. Advanced degrees and a post-grad job took her to Colorado, Georgia and other places, but St. Landry soon called Chancler back home.

In October 2009, Chancler returned to Louisiana to become St. Landry’s supervisor of child nutrition. The parish’s economic makeup is a big driver behind Chancler’s local mission: More than 85% of the 14,000 students at the parish’s 32 schools are eligible for...

Menu Development
chefs council spread

Last October, we published the results of FoodService Director’s first annual Chefs’ Council Menu Trends survey, revealing predictions for menu shake-ups in 2016 . Many of the predictions panned out, including an increase in snacking, ever-spicier flavor profiles, veg-centric plates, fresh-pressed juices and build-your-own options. Now we’re back with next year’s forecast, culled from our panel of 50 Chefs’ Council members—culinarians representing the core segments of noncommercial foodservice. Some of the flavors, ingredients and cuisines expand on current trends, while others go off in...

Ideas and Innovation
sushi plate

We wanted to add sushi, but that’s not really my expertise. So we found a great local company that offered to put three sushi chefs on-site every day. They supply the ingredients, and if we meet the minimum revenue each week, than we receive a percentage of sales. We have been exceeding the weekly minimum sales, which we track in our POS, in two days.

Managing Your Business
coffee barista

Whether it’s a morning routine, an afternoon pick-me-up or an evening social ritual, few things are as universally appealing as coffee. Sixty-five percent of respondents in Technomic’s 2016 Beverage Consumer Trend Report say they ordered a cup of hot joe from a foodservice location in the past month, and 59% say the same about cold coffee. Everyone has an opinion about what makes it good, whether it’s a low price, a unique blend or a friendly barista.

“Coffee is so personal. There are a lot of people that are Dunkin’ fans. There’s a lot of Starbucks people,” says James Dravenack,...

FSD Resources