- 9-oz. box piecrust mix
- 5 tablespoons sugar (separated)
- 3/4 cup Georgia pecan halves, finely chopped
- 1/4 cup cold water
- 1-1/4 cups prepared vanilla or chocolate pudding
- 1 cup chopped fresh strawberries
- 3/4 cup fresh raspberries
Preheat oven to 375 degrees F.
Spray ten 3-inch muffin pan cups with vegetable oil cooking spray. In a medium-size mixing bowl, combine pie crust mix, 3 tablespoons sugar, and pecans. Gradually sprinkle in water, stirring gently until dough holds together. Form dough into two 5-inch long logs.
Cut each log crosswise into 5 rounds. Pat or roll each round out to measure 4 inches across. Fit rounds of pastry into muffin pan cups. Bake 10 – 12 minutes or until golden brown. Set aside to cool completely.
Meanwhile, combine the berries with the remaining 2 tablespoons sugar and let stand until sugar dissolves.
To serve, spoon 2 tablespoons pudding into each tart and top with mixed berries.
Nutrition information per tart: Calories: 270; Protein: 14g; Carbohydrate: 29g; Fiber: 1g; Total Fat: 12g; Saturated Fat: 3g; Cholesterol: 5mg; Sodium: 228mg.