Muscadine Pudding Tarts
Ingredients
- 1 box Pillsbury® refrigerated pie crusts softened as directed on box
- 1 1/2 c. sugar
- 1/2 c. self-rising flour
- 2 c. muscadine or scuppernong juice
- 1/4 c. butter
- 2 tsp. vanilla extract
- Sweetened whipped cream or Cool Whip
Instructions
- Unfold pie crusts and roll into a 16-inch circle on a lightly floured surface; cut and fit into tart pan. Prick bottom and sides with fork. Bake at 350 degrees for 8 minutes or until lightly browned. Remove tart shells to wire rack to cool. Repeat procedure with remaining pie crust.
- Cook sugar, flour, and juice in a medium saucepan over medium heat, whisking constantly, until mixture thickens and coats back of a spoon (about 5 minutes). Remove from heat, stir in butter and vanilla. Spoon mixture into cooled tart shells; cover and chill. Dollop with sweetened whipped cream to serve.