Fancy Fruit Tarts
1 package refrigerator piecrust dough
Purchased "hardening shel" ice cream topping or vanilla yogurt
Fresh fruit of your desire chopped up small
Unfold one piecrust at a time and place on a lightly floured work surface
Turn piecrust over to make sure both sidesare lightly covered with flour. Gently roll out piecrust with rolling pin.
Using a 3-inch flower-shaped or round cookie cutter, carefully cut out pieces of piecrust. Place each cut out crust in a 12- cup muffin pan that has been sprayed with nonstick cooking spray. Continue until both piecrusts are used.
Prick bottoms of each piecrust with a fork. Place prepared muffin pan in refrigerator for 30 minutes to chill.
Preheat oven to 350 degrees. Remove muffin pan from refrigerator, and bake tart shells in oven for about 20 minutes or until golden brown. Remove from oven and cool for 5 minutes.
Remove shells from pan and place on a serving plate. Spread bottom of each tart shell with either the chocolate or yogurt. Arrange fruits of your choice on top and chill in the refrigerator for 10 minutes or until ready to serve!
Makes about 12!