I saw this recipe from Pillsbury and loved these little individual tarts that are way easier to make than actual press in the pan tarts. You just take refrigerated pie dough and cut it into small rounds and place it over upside down muffin tins (mini ones would be cute!). You sprinkle them with sugar to make them extra pretty, prick them with a fork so they don’t puff up and bake them. Then they are the perfect empty tarts that you can fill with all kinds of fillings and dress them up or down. There was a suggestion to replace the hot fudge ice cream topping with Nutella. Yum! What about filling them with pudding and then topping with seasonal fruit or chocolate? So many possibilities!
Fresh Strawberry Tarts
1 box Pillsbury® refrigerated pie crusts, softened as directed on box
3/4 teaspoon sugar
2 1/2 cups sliced strawberries
1/2 cup strawberry glaze
6 tablespoons hot fudge ice cream topping, heated
1/3 cup frozen (thawed) whipped topping
1. Heat oven to 450°F. Remove pie crust from pouch; place flat on work surface. Sprinkle sugar over crust; press in lightly. Cut 6 rounds from crust with 4-inch round cutter or trace 6 rounds with top of large plastic glass and cut out with sharp knife (piece scraps slightly for 6th round).
2. Spray back of muffin pan with cooking spray. Fit rounds, sugared side up, alternately over backs of muffin cups. Pinch 5 equally spaced pleats around side of each cup. Prick each pastry generously with fork.
3. Bake 5 to 7 minutes or until lightly browned. Cool 5 minutes. Carefully remove from muffin cups. Cool completely, about 30 minutes.
4. Meanwhile, in large bowl, gently mix strawberries and glaze. Refrigerate until thoroughly chilled, about 30 minutes.
5. Just before serving, spoon 1 tablespoon fudge topping into each shell. Spoon about 1/3 cup berry mixture into each shell. Garnish each with whipped topping.