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Fresh Strawberry Mini Tarts

Source of Recipe

Pillsbury


List of Ingredients

1 refrigerated pie crust dough, softened
3/4 teaspoon sugar
2 1/2 cups sliced strawberries
1/2 cup purchased strawberry glaze
6 tablespoons hot fudge ice cream topping, heated
1/3 cup cool whip, thawed


Recipe

Heat oven to 450ºF. Remove pie crust from pouch; unfold and press out fold lines. Sprinkle crust with sugar and press in lightly. Cut 6 rounds of crust with 4" round cookie cutter (piece scraps slightly for 6th round). Spray back of muffin pan with nonstick cooking spray. Fit rounds, sugared side up, alternately over backs of sprayed muffin cups. Pinch 5 equally spaced pleats around sides of each cup. Prick each pastry generously with fork. Bake at 450ºF for 5-7 minutes or until lightly browned. Cool 5 minutes. Carefully remove from muffin cups and let cool completely.

Meanwhile, in large bowl, combine berries and glaze, stirring gently to mix. Refrigerate 30 minutes or until well chilled. Just before serving, spoon 1 tbl. fudge topping into each shell. Spoon about 1/3 cup berry mixture into each shell. Top each with whipped topping. Makes 6.