Lemon Mini Tarts

Cute individual desserts are quick to make, using refrigerated pie crust. When you want just a little sweet, they’re the ticket!

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Prep Time 15 min
Total Time 25 min
Servings 16

Ingredients

1: cup milk

1: box (4-serving size) lemon instant pudding and pie filling mix

1: teaspoon grated lemon peel

1: crust from 1 box Pillsbury® refrigerated pie crusts

: Strawberry halves, lemon slices or other fresh fruit

: Fresh mint leaves

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Directions

1 In medium bowl, beat milk and pudding mix 2 minutes with electric mixer at medium speed or 2 to 3 minutes with wire whisk until well blended. Stir in lemon peel. Refrigerate.
2 Allow 1 pie crust pouch to stand at room temperature 15 to 20 minutes. (Refrigerate remaining crust for another use.)
3 Heat oven to 450°F. Remove pie crust from pouch. Using rolling pin, roll crust to 15-inch diameter. With lightly floured 3-inch round cutter, cut 16 rounds from crust; discard scraps. Fit rounds into 16 (2 3/4-inch) ungreased muffin cups, pressing in gently. Generously prick crusts with fork. Bake 5 to 7 minutes or until very light golden brown. Remove from pan; cool completely.
4 Spoon lemon filling into tart shells. Garnish with sliced fruit and mint leaves. If desired, sprinkle with powdered sugar.