Preheat your oven to 350°F (175°C). Gather your baking sheets and parchment paper.

Roll out your pastry dough on a floured surface until it's about 1/8 inch thick. Cut out mini tart shapes and place them into a greased tart pan or lined baking sheet. Bake for 12-15 minutes until golden and flaky. Set aside to cool completely.

In a mixing bowl, combine the white chocolate pudding mix with 2 cups of milk. Whisk until smooth. Add mint and almond extracts and mix thoroughly.

Add green food coloring to the filling and stir until the desired shade is achieved.

Once the tart shells have cooled, spoon the filling into each shell and smooth the tops.

Refrigerate the tarts for at least 30 minutes to set. Before serving, add colorful sprinkles on top of each tart.