| DOUBLE CHOCOLATE TARTS |
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Makes 8 tartsClassic CRISCO Single Pie Crust 1/2 cup semisweet chocolate chips 1 package (4-serving-size) chocolate pudding and pie filling mix 2 cups milk 1 teaspoon vanilla extract Whipped cream, maraschino cherries, chocolate shavings - optional Preheat oven to 425ºF. Roll pastry to 1/8-inch thickness on a lightly floured surface. Using the lid from a 3-pound Crisco can as a pattern, cut 8 circles (about 5-1/4 inches). Place pastry circles over backs of inverted cupcake pans, alternating cups to avoid the pastry cups touching each other. Pinch together in several places so pastry fits cups. Pierce with fork. Bake 12-15 minutes or until brown. Cool on a rack for 2 to 3 minutes; carefully remove shells from cups. Melt chocolate chips and divide evenly among the baked tart shells. Spread to coat bottom and sides of each tart shell. Prepare instant pudding and pie filling mix with milk according to directions on package. Stir in vanilla extract. Divide evenly among tart shells. |
