Mini Chocolate Eclair Tarts
Yield: 64 servings
Ingredients   Weights   Measures
 ready-to-use refrigerated pie crusts (9 inch)    3 lb. + 12 oz.    8 each
 chocolate ganache, melted, divided    2 lb. + 8 oz.    1 qt.
 raspberries, divided    1 lb. + 4 oz.    128 (about 1 qt.)
 prepared JELL-O Vanilla Pudding & Pie Filling, cooled    1 lb.    2 cups
 prepared whipped topping    4 oz.    1-1/4 cups
ROLL pie crusts to 1/8-inch thickness. Cut each crust into 8 pieces, rerolling trimmings as necessary; place 1 piece in each of 64 (about 3x1-1/2-inch) tart pans (or in 8 tart pans for trial recipe). Prick with fork. Bake in 400ºF-convection oven 5 min. or until golden brown. Brush inside of each tart shell with 1/4 tsp. of the ganache; cool.
RESERVE 64 berries (or reserve 8 berries for trial recipe). Cut remaining berries in half. Fill each tart shell with 2 berry halves, 1/2 Tbsp. pudding and 1 tsp. of the remaining ganache. Refrigerate until set.
PIPE about 1 tsp. whipped topping onto each tart; top with 1 of the reserved berries.
Make Ahead
Pudding can be prepared ahead of time. Refrigerate up to 3 days before using as directed.
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