Mini Chocolate Eclair Tarts

1. 1

   Roll pie crusts to 1/8-inch thickness.

2. 2

   Cut each crust into 8 pieces, rerolling trimmings as necessary; place 1 piece in each of 64 (about 3x1-1/2-inch) tart pans (or in 8 tart pans for trial recipe).

3. 3

   Prick with fork.

4. 4

   Bake in 400 degrees F-convection oven 5 min.

5. 5

   or until golden brown.

6. 6

   Brush inside of each shell with 1/4 tsp.

7. 7

   of the ganache; cool.

8. 8

   Reserve 64 berries (or 8 berries for trial recipe).

9. 9

   Cut remaining berries in half.

10. 10

    Fill each tart shell with 2 berry halves, 1/2 Tbsp.

11. 11

    (7 mL) pudding and 1 tsp.

12. 12

    (5 mL) of the remaining ganache.

13. 13

    Refrigerate until set.

14. 14

    Pipe about 1 tsp.

15. 15

    (5 mL) whipped topping onto each tart; top with 1 of the reserved berries.

* Per serving · 4 servings · Values may vary.

No additional tips available.