DIRECTIONS

1. HEAT oven to 425ºF.
2. 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.
3. BAKE 12 to 15 minutes or until brown. Cool on rack 2 to 3 minutes; carefully remove shells from cups.
4. MELT chocolate chips; divide evenly among the baked tart shells. Spread to coat bottom and sides of each tart shell.
5. 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.