1. Preheat oven to 350°F. Cook sausage in large skillet over
medium-high heat 8-10 minutes or until thoroughly cooked, stirring
2. Unroll 1 pie crust on lightly floured surface.
Use lightly floured rolling pin to roll crust into 11-½-inch circle.
Cut into 6 circles with 4-inch round cutter, rerolling dough scraps if
necessary. Repeat with remaining pie crusts. Gently press 1 circle onto
bottom and up side of each of 24 muffin pan cups. (Crusts might not
reach tops of cups.).
3. Beat eggs, milk and pepper in medium bowl with wire whisk until well
blended. Add sausage, salsa and cheese; mix well. Spoon into crusts.
4. Bake 35-40 minutes or until centers of fillings are set and crusts
are golden brown.
Tarts can be baked ahead of time. Cool completely, then wrap tightly
and freeze up to 1 month. When ready to serve, preheat oven to 350°F.
Place frozen tarts on baking sheet; cover loosely with foil. Bake 20
minutes. Uncover and continue baking 5-8 minutes or until centers of
fillings are thoroughly heated.
Makes: 24 servings (1 tart each)