Mini Chocolate Eclair Tarts

Directions

1. 1
   Roll pie crusts to 1/8-inch thickness.
2. 2
   Cut each crust into 8 pieces, rerolling trimmings as necessary; place 1 piece in each of 64 (about 3x1-1/2-inch) tart pans (or in 8 tart pans for trial recipe).
3. 3
   Prick with fork.
4. 4
   Bake in 400 degrees F-convection oven 5 min.
5. 5
   or until golden brown.
6. 6
   Brush inside of each shell with 1/4 tsp.
7. 7
   of the ganache; cool.
8. 8
   Reserve 64 berries (or 8 berries for trial recipe).
9. 9
   Cut remaining berries in half.
10. 10
    Fill each tart shell with 2 berry halves, 1/2 Tbsp.
11. 11
    (7 mL) pudding and 1 tsp.
12. 12
    (5 mL) of the remaining ganache.
13. 13
    Refrigerate until set.
14. 14
    Pipe about 1 tsp.
15. 15
    (5 mL) whipped topping onto each tart; top with 1 of the reserved berries.