JELL-O Patriotic Mini Fruit Tarts
These are crazy easy, and super adorable mini desserts that are PERFECT for a potluck or get together of any kind. They look so pretty, and make for a great presentation! All you need are a couple simple ingredients and you're ready to go. You can customize these with different pudding fillings, different types of fruit, nut, or chocolate toppings, and try phyllo dough for the tart shell instead of pie crusts - easy to tweak and adjust!
I stuck to the original recipe, other than using sliced strawberries in place of the raspberries since that's what I could find the day I was shopping. I think almost any fruit combo would be yummy and look pretty with this base. It's very patriotic with the red and blue fruit to go with the white pudding though, depending on if you're looking for a themed presentation or not.
JELL-O Patriotic Mini Fruit Tarts by JELL-O on AllRecipes
1 (14.1 ounce) package ready-to-use refrigerated pie crusts
1 (3.4 ounce) package JELL-O Vanilla Flavor Instant Pudding
1 cup cold milk
1/2 cup thawed Cool Whip Whipped Topping
1 cup fresh raspberries (I used quartered strawberries)
1/2 cup fresh blueberries
- Heat oven to 450 degrees F.
- Spray 24 mini muffin pan cups lightly with cooking spray. Cut each pie crust into 12 wedges. Press 1 wedge up and around inside of each prepared cup to form shell, pressing edges of dough together as necessary to completely cover bottom and side of cup. Bake 10 to 12 min. or until golden brown; cool slightly. Remove to wire racks; cool completely.
- Meanwhile, beat pudding mix and milk in medium bowl with whisk 2 min. Stir in COOL WHIP; spoon into resealable plastic bag. Refrigerate until tart shells are cooled.
- Cut off one bottom of corner of filling bag; use to fill tart shells. Top with berries just before serving.
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