Mini Chocolate Eclair Tarts

• 8 each ready-to-use refrigerated pie crusts (9 inch)
• 1 qt. chocolate ganache, melted, divided
• 128 (about 1 qt.) fresh raspberries, divided
• 2 cups prepared Jell-O Vanilla Pudding & Pie Filling
• 1-1/4 cups prepared whipped topping

1. Roll pie crusts to 1/8-inch thickness.
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. Prick with fork.
4. Bake in 400 degrees F-convection oven 5 min.
5. or until golden brown.
6. Brush inside of each shell with 1/4 tsp.
7. of the ganache; cool.
8. Reserve 64 berries (or 8 berries for trial recipe).
9. Cut remaining berries in half.
10. Fill each tart shell with 2 berry halves, 1/2 Tbsp.
11. (7 mL) pudding and 1 tsp.
12. (5 mL) of the remaining ganache.
13. Refrigerate until set.
14. Pipe about 1 tsp.
15. (5 mL) whipped topping onto each tart; top with 1 of the reserved berries.

ready, chocolate ganache, fresh raspberries, pie filling, topping

Taken from www.kraftrecipes.com/recipes/mini-chocolate-eclair-tarts-113279.aspx (may not work)