Lemon Mini Tarts

 

1

cup fat-free (skim) milk

1

box (4-serving size) lemon instant pudding and pie filling mix

1

teaspoon grated lemon peel

1

refrigerated pie crust, softened as directed on box

Strawberry halves, lemon slices or other fresh fruit

Fresh mint leaves

Powdered sugar, if desired

• 1 In medium bowl, beat milk and pudding mix 2 minutes with electric mixer at medium speed or 2 to 3 minutes with wire whisk until well blended. Stir in lemon peel. Refrigerate.
• 2 Heat oven to 450°F. Using rolling pin, roll pie crust to 15-inch diameter. With lightly floured 3-inch round cutter, cut 16 rounds from crust; discard scraps. Fit rounds into 16 (2 3/4-inch) ungreased muffin cups, pressing in gently. Generously prick crusts with fork. Bake 5 to 7 minutes or until very light golden brown. Remove from pan; cool completely.
• 3 Spoon lemon filling into tart shells. Garnish with fruit and mint; sprinkle with powdered sugar.