Mini Pudding Tarts Recipes

PISTACHIO PUDDING TARTS

Steps:

• In a large bowl, combine butter and cream cheese until smooth. Gradually add flour until blended. , Shape into 48 balls (1 in. each); press onto the bottom and up the sides of ungreased mini-muffin cups. Bake at 400° for 12-15 minutes or until lightly browned. Cool for 5 minutes; carefully remove from pans to a wire rack to cool completely. , For filling, in a large bowl, whisk milk and pudding for 2 minutes. Let stand for 2 minutes or until set. Cover and refrigerate for 5 minutes. Spoon into tart shells.

MINI PUDDING TARTS

Steps:

• For the crust combine flours, salt, baking powder and sugar if using.
• Add the oil water mixture to this and stir to combine. Knead into a smooth, elastic dough.
• Roll out thinly and cut out 24 rounds with a diameter a tad larger than that of your mini muffin tin.
• My mini muffin pans are non-stick, so I didnt need to grease them, but you might. So prepare your tin like you normally do.
• Press one round of dough into each mini muffin tin hole as you would for bigger tarteletts.
• For the filling combine prepared pudding, vanilla extract and eggs. Mix well and then fill into the prepared muffin tin(s). I found that about 1 ts fits nicely.
• Bake in the preheated oven at 180°C/350°F for about 15-20 minutes or until puffed up and pastry has baked through.
• The muffin tips will deflate while cooling.
• Allow to cool in the tin for 5 minutes, then remove to a wire rack to cool completely.
• Enjoy. :).

JELL-O PATRIOTIC MINI FRUIT TARTS

Steps:

• Heat oven to 450ºF.
• Spray 24 mini muffin pan cups lightly with cooking spray. Cut each pie crust into 12 wedges. Press 1 wedge up and around inside of each prepared cup to form shell, pressing edges of dough together as necessary to completely cover bottom and side of cup. Bake 10 to 12 min. or until golden brown; cool slightly. Remove to wire racks; cool completely.
• Meanwhile, beat pudding mix and milk in medium bowl with whisk 2 min. Stir in COOL WHIP; spoon into resealable plastic bag. Refrigerate until pie crusts are cooled.
• Cut off one bottom corner of filling bag; use to fill pie crusts. Top with berries just before serving.