Recipe - Pastry Chef Tarts

1 pack (10oz) pie crust mix
1 Egg; beaten
1 (up to)
2 tablespoon Cold water
1 One half cup Cold HalfandHalf or milk
1 pack (4serving size) JellO
instant pudding and pie
filling; French vanilla or
vanilla flavor
Assorted berries or fruit
Mint leaves (optional)

PREHEAT oven to 425 degrees. Combine pie crust mix with egg. Add just
enough water to form dough. Form 2 to 3 tablespoons dough into a round.
Press each round onto bottom and sides of each 3 to 4inch tart pan. (Use
tart pans with removable bottoms, if possible.) Pierce pastry several times
with fork. Place on baking sheet. Bake for 10 minutes or until golden. Cool
slightly. Remove tart shells from pans; cool completely on racks.

POUR half and half into small bowl. Add pudding mix. Beat with wire whisk
until well blended, 1 to 2 minutes. Spoon into tart shells. Chill until
ready to serve.

ARRANGE fruit on pudding. Garnish with mint leaves, if desired.

NOTE: We suggest any variety of berries, mandarin orange sections, melon
balls, halved seedless grapes, cut or sliced up peaches, kiwifruit or plums.

NOTE: Individual graham cracker crumb tart shells may be substituted for
baked tart shells.

MAKES 10 servings, Prep time: 20 minutes, Baking time: 10 minutes

From Favorite Recipes: JellO Easy Entertaining. Downloaded from Glen's
MM Recipe Archive, http://www.erols.com/hosey.