Fresh Strawberry Tarts

The tart shells are made with an inverted muffin pan. Pie crust rounds are draped over the inverted cups and baked. Then, just fill and enjoy!

Ingredients

1/2 pkg (1 crust) Pillsbury* Refrigerated Pie Crusts, softened as directed on box
3/4 tsp (3 mL) sugar

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.
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.