|Vegetable shortening tart shells||10 , baked|
|Lemon pudding||1 Can (10 oz)|
|Dairy sour cream||1 Cup (16 tbs)|
|Frozen raspberries||20 Ounce (1 Package)|
Prepare tart shells; cool.
Stir together pudding and sour cream; chill.
Drain raspberries, reserving 2/3 cup syrup.
Mix sugar and cornstarch in small saucepan; gradually stir in reserved syrup.
Cook and stir until mixture thickens and bubbles; remove from heat and chill.
Fill tart shells with lemon mixture; top with a few raspberries.
Spoon about 1 teaspoon raspberry glaze over each.