INGREDIENTS

INSTRUCTIONS

Thaw pastry as directed on package.  Prehaeat oven to 375.  Unfold pastry.
Cut each sheet into 4 squares.  Fold each square in half diagonally.  Cut
along 2 unfolded edges, leaving 1/2 in.  rim all around  and do not cut
through to center.  Unfold pastry.  Fold outer top righthand corner over to
inner bottom lefthand corner.  Fold outer bottom lefthand corner over to
inner top righthand corner. Repeat with remaining squares. Place pastries
on baking sheets.  Pierce bottom of each pastry in several places with
fork.  Bake for 12 to 15 minutes or until golden.  If pastry rises in
center gently press sown with fork.  Cool on rack. Mix milk and sour cream
in small bowl until smooth.  Add pudding mix. Beat with wire whisk until
well blwnded, 1 to 2 minutes.  Let stand 5 minutes or until slighyly
thickened. Spoon 1 tbsp. Quick Chocolate Sauce onto bottom of each tart
shell.  Spoon pudding mixture into shells. Drizzle each tart with 1 tsp,
chocolate sauce in stripes. Pull toothpick through stripes in up and down
mition to feather lines. Chill until ready to serve.
Recipe By     : KMallozzi
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

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