Crisp Tart Shells

Make a batch of these and store them in a tin. They'll stay fresh for 2 to 3 weeks.

Round wonton wrappers can be substituted for egg roll wraps. Makes 1 dozen.

(You could also make even smaller squares and use mini-muffin tins instead.)

1/2 c. sugar

1/2 c. graham cracker crumbs

6 egg roll wraps, each cut in half to make 12 smaller pieces. (mine made uneven squares)

3/4 stick (6 Tbls) unsalted butter, melted

1. Adjust oven to lower-middle position and heat oven to 325 degrees. Spray 12 muffin cups with cooking spray. (I didn't use any paper cups, I just sprayed the pan. It would be easier to clean up with the papers, though.) Mix sugar and cracker crumbs in a flat bowl.

2. Brush individual squares with butter, on each side, and coat in the crumb mix, pressing each side down, and flipping them over to get them covered. Fit wrappers into muffin cups/tin.

3. Bake for about 10 minutes or so, or until golden and crisp. You'll have to check them often. I over cooked mine a wee bit, but they were still tasty. Immediately turn shells out onto wire rack to cool before filling. (Tart shells can be stored in an airtight tin for up to 3 weeks)

Some different variations for the filling:

Chocolate or vanilla pudding, with fresh fruit to garnish (banana slices, fresh berries, toasted sliced almonds, toasted flaked coconut, chopped pistachios

Ice cream, could use fresh fruit or ice cream topping for a mini sundae!

Lemon curd, top with fresh raspberries

(I used chocolate pudding, with a slice of banana on each,

topped with whipped cream.

A very easy dessert that is sure to impress!)