Pistachio Pudding Tarts

From Taste of Home Feb/March 1998


1 cup butter or margarine, softened
1 package (8 ounces) cream cheese, softened
2 cups all-purpose flour
1 package (3.4 ounces) instant pistachio pudding mix
1-3/4 cups cold milk

DIRECTIONS
In a mixing bowl, combine butter, cream cheese and flour; mix well. Shape into 48 balls (1 in. each); press onto the bottom and up the sides of ungreased miniature muffin cups. Bake at 400° for 12-15 minutes or until lightly browned. Cool for 5 minutes; carefully remove from pans to a wire rack to cool completely. For filling, combine pudding and milk in a mixing bowl; beat on low speed for 2 minutes. Cover and refrigerate for 5 minutes. Spoon into tart shells; serve immediately. Yield: 4 dozen.