Chocolate Tarts

piecrust mix for 1- 9" piecrust

1 (4 serving size) package instant chocolate pudding

1 C. milk

1 C. heavy or whipping cream

2 squares semisweet chocolate, finely chopped

garnishes- whole strawberries, whipped cream, grated chocolate, chopped nuts....

Prepare pie crust mix as label directs, (or use refrigerated pie crusts). On a lightly floured surface with a lightly floured rolling pin, roll pastry 1/8" thick. Using a 4" round cookie cutter, cut out 14 circles; rerolling scraps if necessary. Gently press each circle into bottom & up sides of a 2-1/2" fluted tart pan. Prick pastry in many places with a fork; bake at 425° for 20 minutes or until lightly browned. Remove shells from pans, cool on a wire rack

Prepare chocolate filling- In a small bowl, with mixer at low speed, beat pudding mix, milk & cream until blended. Increase speed to high, beat till soft peaks form. Fold in chopped chocolate. Spoon filling into a large pastry bag fitted with a large tip. Pipe into cooled shells, top with your choice of garnishes. Refrigerate. Yield: 14 tarts.

Return to recipes