Mini Tarts with Georgia Pecan Crust
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
- 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.
- 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.
- Meanwhile combine berries with remaining sugar and let stand until sugar dissolves.
To serve, spoon 2 tbsp. pudding into each tart and top with mixed berries.