PREPARE dough for single crust pie according to recipe directions. Roll dough to 1/8-inch thickness on a lightly floured surface. Cut 8 circles (about 5 1/4 inches) from dough. Place pastry circles over backs of inverted cupcake pans, alternating C. to avoid the pastry C. touching each other. Pinch together in several places so pastry fits cups. Pierce with fork.
BAKE 12 to 15 minutes or until brown. Cool on rack 2 to 3 minutes; carefully remove shells from cups.
MELT chocolate chips; divide evenly among the baked tart shells. Spread to coat bottom and sides of each tart shell.
PREPARE instant pudding and pie filling mix with milk according to package directions. Stir in vanilla. Divide evenly among tart shells. Decorate with whipped topping, maraschino cherries and chocolate shavings, if desired.
Nutrition
Serving size
(1 tart)
Calories 310
Calories from Fat150g
Total Fat 17g
Saturated Fat 6g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 5mg
Sodium 350mg
Potassium 0mg
Total Carbohydrates 36g
Dietary Fiber 2g
Sugars 17g
Protein 5g
Vitamin A 0%
Vitamin C 0%
Vitamin D 0%
Calcium 0%
Thiamin 0%
Niacin 0%
Zinc 0%
Riboflavin 0%
Iron 0%
*Percent Daily Values are based on a 2,000 calorie diet
