I took a break from my Christmas cookie baking to whip up this easy dessert to top off my Sunday night dinner.
1 cup all-purpose flour
1/4 cup sugar
2 tablespoons baking cocoa
1/4 cup butter
1 egg yolk, lightly beaten
2 to 3 tablespoons water
1 (3.4oz) package Jello Cheesecake Instant Pudding and Pie Filling
2 cups milk
In a medium bowl, stir together flour, sugar and cocoa. Using a pastry blender, cut in butter until crumbly.
In a small bowl, combine egg yolk and 2 tablespoons of water.
Gradually add egg mixture to flour mixture until combined. If necessary, add additional water until dough starts to cling together. Knead dough until smooth. Form dough into a ball. Cover and chill for approximately 1 hour or until dough is easy to handle.
Preheat oven to 350 degrees.
Divide dough into 12 balls. Press dough evenly into the bottom and up the sides of 12 ungreased muffin cups. Bake for 15 minutes. Cool completely on wire rack.
For filling: In a medium bowl, beat pudding mix into 2 cups cold milk with a wire whisk for 2 minutes. Carefully fill cooled crusts with pudding. Refrigerate for 30 minutes.
Before serving, drizzle each tartlet with Chocolate Drizzle, if desired.
1 tablespoon butter
1/4 cup chocolate chips
Place butter and chips in microwave safe bowl. Microwave for 15 seconds. Remove from microwave and stir until all chips have melted and mixture is well combined. Drizzle over tarts.
Filed under: Tarts |