From Paulette Vickery's Recipe Collection

JELLO: PASTRY SHEF TARTS

desserts

1 pkg pie crust mix, 10oz
1 each egg beaten
2 tablespoon cold water
1 1/2 cup cold milk
1 pkg vanilla pudding, small
1 single asorted berries or fruit

Preheat oven to 425 degrees. Combine pie crust mix with egg. Add just enough water to form dough. Form 2-3 tablespoons dough into a round. Press each round into bottom and sides of each 3-4 inch tart pan. Use tart pans with removable bottoms if possible. Pierce pastry several times with a fork, and place on a baking sheet. Bake for 10 minutes, or until golden. Cool slightly, and remove tart shells from pans. Cool completely on rack. Pour milk into a small bowl. Add pudding mix, and beat with a wire whisk until well blended. Spoon into tart shells, and chill until ready to serve. Arrange fruit on pudding. Individual graham cracker tart shells can be substituted for baked tart shells, if desired. Suggested fruits: any variety of berries, Mandrian orange sections, melon balls, halved seedless grapes, sliced peaches, keewee fruit, or plumbs.

Yield: 10 servings




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