Pastry Chef Tarts

• 1 (10 oz.) pkg. pie crust mix
• 1 egg, beaten
• 1 to 2 Tbsp. cold water
• 1 1/2 c. cold half and half or milk
• 1 (4 serving size) pkg. Jell-O instant pudding and pie filling (French flavor)
• assorted berries or fruit
• mint leaves (optional)

1. Preheat oven to 425u0b0.
2. Combine pie crust mix with egg. Add just enough water to form dough.
3. Form 2 to 3 tablespoons dough into a round.
4. Press each round onto bottom and sides 3 to 4-inch tart pan.
5. (Use tart pans with removable bottoms, if possible.) Pierce pastry several times with a fork.
6. Place on a baking sheet. Bake for 10 minutes or until golden; cool slightly.
7. Remove tart shells from pans; cool completely on racks.
8. Pour half and half into a small bowl.
9. Add pudding mix.
10. Beat with a wire whisk until well blended, 1 to 2 minutes.
11. Spoon into tart shells.
12. Chill until ready to serve.
13. Arrange fruit on pudding.
14. Garnish with mint leaves, if desired.

pie crust, egg, cold water, cold, mint

Taken from www.cookbooks.com/Recipe-Details.aspx?id=351751 (may not work)