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.