These tasty tidbits make pretty party food, and your kids will love eating their veggies because they'll have their own little tarts!
SAVE ON THIS RECIPE!
If using a 12-cup tartlet pan, bake one 12-cup batch at a time, using 1 crust at a time and refrigerating the remaining egg mixture until ready to use.
You can cover and refrigerate the egg mixture up to 24 hours, so you can make half the recipe one day and the remaining half the next day.
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