Muscadine Pudding Tarts

Preheat oven to 350°F. Line a baking sheet with parchment paper and unroll the refrigerated pie crusts.

Cut the pie crusts into 4-inch squares using a pastry cutter or knife, then gently press each square into a small muffin tin or tart mold, allowing the edges to extend slightly above the rim.

In a medium saucepan, melt the butter or margarine over medium heat, then whisk in the self-rising flour to form a paste.

Gradually add the Scuppernong juice while whisking constantly to prevent lumps from forming.

Add the sugar and vanilla extract, continuing to whisk until the mixture is smooth and well combined, then remove from heat.

Carefully pour the pudding mixture evenly into the prepared pie crust shells in the tart molds.

Place the tart molds on the prepared baking sheet and bake at 350°F for 25–30 minutes, until the crusts are golden brown and the filling is set with a slight jiggle in the center.

Remove the tarts from the oven and allow them to cool for 5 minutes, then carefully turn out onto a serving plate or keep in the molds depending on preference.

Top each tart with a generous dollop of sweetened whipped cream and garnish with thin muscadine slices before serving.