Mini Chocolate Eclair Tarts
|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]|
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.