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24 servings, 1 pie (50 g) each
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Use small cookie cutter to cut decorative shapes from remaining 24 dough rounds before placing rounds over filled pastry cups and baking as directed. Cutouts can be discarded, or placed on a baking sheet and baked until golden brown to serve with the pies.
At 24 servings, this fun recipe is great for a party or classroom celebration.
Prepare dough as directed; divide into 16 balls. Wrap tightly. Refrigerate several hours or until firm. Roll each ball into 6-inch round on lightly floured surface. Gently press 1 round onto bottom and up side of each of 16 (4-inch) tart pans. Turn under edges, then flute. Prick dough with fork. Bake in 450°F oven 8 to 10 min. or until golden brown. Fill with cranberry mixture, then top with chocolate drizzle as directed. Makes 16 servings, 1 pie (75 g) each.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.