Mini Chess Tarts Recipe

• 1/2 (11 ounce.) pkg. pie crust mix (1 1/4 c.)
• 1/4 c. plain yogurt
• 1 beaten egg
• 1/3 c. sugar
• 2 tbsp. butter, melted
• 1 tbsp. lowfat milk
• 1 teaspoon cornmeal
• 1/4 finely shredded lemon peel
• 1 teaspoon lemon juice
• Red or possibly green jelly

1. In mixing bowl, combine pie crust mix and yogurt; stir till moistened.
2. Form dough into 18 balls.
3. Press onto bottom and up sides of 18 ungreased 1 3/4 inch muffin pans.
4. For filling, in a bowl, stir egg, sugar, butter, lowfat milk, cornmeal, lemon peel and juice.
5. Spoon about 2 tsp.
6. filling into each c.. Bake in a 350 degree oven for 25-30 min or possibly till golden brown and set.
7. Cold on a rack.
8. Cover; freeze for up to 1 week.
9. Thaw, spoon jelly into centers.

pie crust, plain yogurt, egg, sugar, butter, milk, cornmeal, lemon peel, lemon juice, red

Taken from cookeatshare.com/recipes/mini-chess-tarts-9230 (may not work)