Pistachio Pudding Tarts Recipe

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Pistachio Pudding Tarts
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  1. In a large bowl, combine butter and cream cheese until smooth. Gradually add flour until blended.
  2. Shape into 48 balls (1 in. each); press onto the bottom and up the sides of ungreased miniature 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.
  3. 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. Yield: 4 dozen.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 225.37 Kcal (944 kJ)
Calories from fat 72.57 Kcal
% Daily Value*
Total Fat 8.06g 12%
Cholesterol 21.99mg 7%
Sodium 15.54mg 1%
Potassium 31.77mg 1%
Total Carbs 33.14g 11%
Sugars 1.12g 4%
Protein 3.37g 7%
Vitamin A 0.1mg 3%
Calcium 25.2mg 3%
Amount Per 100 g
Calories 253.7 Kcal (1062 kJ)
Calories from fat 81.69 Kcal
% Daily Value*
Total Fat 9.08g 12%
Cholesterol 24.76mg 7%
Sodium 17.49mg 1%
Potassium 35.76mg 1%
Total Carbs 37.31g 11%
Sugars 1.26g 4%
Protein 3.79g 7%
Vitamin A 0.1mg 3%
Calcium 28.4mg 3%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 5.2
  • 6

Good Points

  • saturated fat free,
  • very low sodium

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