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Prep Time: 0 Minutes Cook Time: 15 Minutes |
Ready In: 15 Minutes Servings: 8 |
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This tart is so easy to do and goes over great when you need to take something to a party or anything else that you need to bring something for..... Taste So GOOD! Ingredients:
single pie crust |
1/2 cup semi-sweet chocolate chips |
1 package (4 serving size) instant chocolate pudding and pie filling mix |
2 cups milk |
1 teaspoon vanilla extract |
whipped cream (optional) |
maraschino cherries (optional) |
chocolate shavings (optional) |
tips: i do use chocolate shavings for a pleasing look i use white chocolate. one cherry on top. |
Directions:
1. 1. Preheat oven to 425ºF.
2. 2. Roll pastry to 1/8-inch thickness on a lightly floured surface. Cut 8 circles (about 5-1/4 inches) from dough. Place pastry circles over backs of inverted cupcake pans, alternating cups to avoid the pastry cups touching each other. Pinch together in several places so pastry fits cups. Pierce with fork.
3. 3. Bake 12-15 minutes or until brown. Cool on a rack for 2 to 3 minutes; carefully remove shells from cups.
4. 4. Melt chocolate chips and divide evenly among the baked tart shells. Spread to coat bottom and sides of each tart shell.
5. 5. Prepare instant pudding and pie filling mix with milk according to directions on package. Stir in vanilla extract. Divide evenly among tart shells. Decorate with whipped topping, maraschino cherries and chocolate shavings, if desired.
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