Instructions: PREHEAT oven to 425 degrees. Combine pie crust mix with egg. Add just enough water to form dough. Form 2 to 3 tablespoons dough into a round.

Press each round onto bottom and sides of each 3- to 4-inch tart pan. (Use tart pans with removable bottoms, if possible.) Pierce pastry several times with fork. Place on baking sheet. Bake for 10 minutes or until golden. Cool slightly. Remove tart shells from pans; cool completely on racks.

POUR half and half into small bowl. Add pudding mix. Beat with wire whisk until well blended, 1 to 2 minutes. Spoon into tart shells. Chill until ready to serve.

ARRANGE fruit on pudding. Garnish with mint leaves, if desired.

NOTE: We suggest any variety of berries, mandarin orange sections, melon balls, halved seedless grapes, sliced peaches, kiwifruit or plums.

NOTE: Individual graham cracker crumb tart shells may be substituted for baked tart shells.

MAKES 10 servings,

Prep time: 20 minutes,

Baking Time: 10 minutes

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