Mini Chocolate Eclair Tarts

Mini Chocolate Eclair Tarts
Yield:
32 servings, 2 tarts each

Ingredients

Ingredients Weights Measures
ready-to-use refrigerated pie crusts (9 inch) 3 lb. [1.7 kg] 8 each
chocolate ganache, melted, divided 2 lb. [1.1 kg] 1 qt. [1 L]
fresh raspberries, divided 1 lb. [565 g] 128 (about 1 qt.) [1 L]
prepared Jell-O Vanilla Pudding & Pie Filling 1 lb. [450 g] 2 cups [500 mL]
prepared whipped topping 4 oz. [115 g] 1-1/4 cups [312 mL]
ready-to-use refrigerated pie crusts (9 inch) 7-1/2 oz. [215 g] 1 each
chocolate ganache, melted, divided 5 oz. [140 g] 1/2 cup [125 mL]
fresh raspberries, divided 2-1/2 oz. [70 g] 16 (about 1/2 cup) [125 mL]
prepared Jell-O Vanilla Pudding & Pie Filling 2 oz. [60 g] 1/4 cup [60 mL]
prepared whipped topping 1/2 oz. [15 g] 2-1/2 Tbsp. [37 mL]

Directions

Roll pie crusts to 1/8-inch thickness. Cut each crust into 8 pieces, rerolling trimmings as necessary; place 1 piece in each of 64 (about 3x1-1/2-inch) tart pans (or in 8 tart pans for trial recipe). Prick with fork. Bake in 400ºF-convection oven 5 min. or until golden brown. Brush inside of each shell with 1/4 tsp. of the ganache; cool.

Reserve 64 berries (or 8 berries for trial recipe). Cut remaining berries in half. Fill each tart shell with 2 berry halves, 1/2 Tbsp. (7 mL) pudding and 1 tsp. (5 mL) of the remaining ganache. Refrigerate until set.

Pipe about 1 tsp. (5 mL) whipped topping onto each tart; top with 1 of the reserved berries.

Kraft Kitchens Tips

Make Ahead
Pudding can be prepared ahead of time. Refrigerate up to 3 days before using as directed.

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