- Preheat oven to 375°F. Remove piecrusts from pouches; place flat on a work surface. With a 2 1/2-inch round cutter, cut 12 rounds from each crust. Reroll scraps as needed to get 24 rounds.
- For tart shells, press each round into the bottom and up the sides of an ungreased miniature muffin cup (1 3/4x3/4 inches). Bake 6 to 8 minutes or until flaky. Remove from oven; let cool slightly. Remove warm shells from muffin cups and place on a cool baking sheet or large platter.
- Meanwhile, in a medium bowl blend cream cheese and powdered sugar. Spoon 1 teaspoon of the mixture into each shell. Let shells cool completely.
- Spoon 2 teaspoons of the pudding into each shell. Cover shells and refrigerate until serving. To serve, top each tart with 1 berry or berry slice.
View all nutritional information
Calories 107, Calories Fat 60, Total Fat 6g, Saturated Fat 2g, Cholesterol 7mg, Sodium 104mg, Carbohydrate 10g, Protein 1g
|Calories (fat) extra||56|
|Total Fat (extra)||10|
|Saturated Fat (extra)||12|
|Vitamin A (extra)||1|