White Chocolate-Hazelnut Tarts

1. 1

   Preheat oven to 450u00b0.

2. 2

   Roll pie dough into a 14-inch circle. Cut 4 (5-inch) circles from dough; press each circle into a 4-inch tart pan with removable bottom. Pierce bottom and sides of dough; bake at 450u00b0 for 12 minutes or until golden.

3. 3

   While crusts bake, combine pudding mix and milk, stirring with a whisk for 2 minutes.

4. 4

   Spread 1 tablespoon hazelnut spread over bottom of each warm crust. Spoon pudding mixture evenly over hazelnut spread in each crust. Chill in refrigerator 30 minutes or until ready to serve.

5. 5

   Sprinkle tarts evenly with hazelnuts and chocolate shavings, if desired.

* Per serving · 4 servings · Values may vary.

No additional tips available.