Mini Chocolate Eclair Tarts

Mini Chocolate Eclair Tarts
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 pie crust 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 pie crust 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.

Kraft Kitchens Tips

Make Ahead
Pudding can be prepared ahead of time. Refrigerate up to 3 days before using as directed.
Average Rating 5  (1)
Rated  by a cook on 12/29/2009