Mini Tarts with Georgia Pecan Crust

Menu Part: 
Dessert
Cuisine Type: 
American
Serves: 
10

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.

Ingredients

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

Steps

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.

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