Preheat oven to 450 degrees. Unroll pie crust
on work surface. Cut 6 rounds from crust, using
a 4-inch cookie cutter. Coat the back of a 12-
cup muffin pan with cooking spray. Fit rounds
alternately over backs of muffin cups. Pinch 6
pleats around the side of each pastry cup; prick
crusts with a fork. Bake 5 to 7 minutes or until
golden; cool 5 minutes. Remove shells from
muffin cups; cool completely. Prepare pudding
mix as directed on package. Fill tart shells with
pudding. Refrigerate 30 minutes. Top tarts with
blueberries and raspberries. Pack individual
tarts in airtight containers, and keep chilled.
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