Gluten-Free Chocolate Tarts

This decadent dessert made with Pillsbury® Gluten Free refrigerated pie and pastry dough is perfect for entertaining because it can be made ahead of time and can be enjoyed by all of your guests!

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  • prep time 25 min
  • total time 1 hr 25 min
  • ingredients 6
  • servings 12
 

Ingredients

1/2
container Pillsbury™ Gluten Free refrigerated pie and pastry dough
1 1/2
cups milk
1
box (4-serving size) chocolate pudding and pie filling mix (not instant)
1
cup semisweet chocolate chips
3/4
cup frozen whipped topping, thawed, or sweetened whipped cream
Fresh raspberries, chopped chocolate chips or mint leaves, if desired

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Heat oven to 425°F. Knead dough until softened and no longer crumbly. Press about 1 1/2 tablespoons dough in bottom and up side of each of 12 ungreased regular-size muffin cups. Prick bottoms several times with fork.
  • 2 Bake 5 minutes. Remove from oven; prick bottoms with fork. Bake 5 to 7 minutes longer or until edges are golden brown. Cool 5 minutes; carefully remove from muffin pan to cooling rack. Cool completely, about 20 minutes.
  • 3 Meanwhile, in 2-quart saucepan, stir together milk and pudding mix; cook over medium heat as directed on box. Reduce heat to low; stir in chocolate chips. Continue cooking, stirring until chocolate is melted and mixture is smooth. Remove from heat; cool 15 minutes.
  • 4 Spoon about 2 tablespoons filling into each cooled shell. Refrigerate at least 30 minutes to chill. Top each with 1 tablespoon whipped topping. Garnish with raspberries.
  • 1 Heat oven to 425°F. Knead dough until softened and no longer crumbly. Press about 1 1/2 tablespoons dough in bottom and up side of each of 12 ungreased regular-size muffin cups. Prick bottoms several times with fork.
  • 2 Bake 5 minutes. Remove from oven; prick bottoms with fork. Bake 5 to 7 minutes longer or until edges are golden brown. Cool 5 minutes; carefully remove from muffin pan to cooling rack. Cool completely, about 20 minutes.
  • 3 Meanwhile, in 2-quart saucepan, stir together milk and pudding mix; cook over medium heat as directed on box. Reduce heat to low; stir in chocolate chips. Continue cooking, stirring until chocolate is melted and mixture is smooth. Remove from heat; cool 15 minutes.
  • 4 Spoon about 2 tablespoons filling into each cooled shell. Refrigerate at least 30 minutes to chill. Top each with 1 tablespoon whipped topping. Garnish with raspberries.

EXPERT TIPS

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Expert Tips

Always read labels to make sure each recipe ingredient is gluten free. Products and ingredient sources can change.

If you love mint and chocolate, stir 1/2 teaspoon peppermint extract into the pudding mixture. Sprinkle coarsely chopped unwrapped thin rectangular crème de menthe chocolate candies over the whipped topping.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Tart
Calories
300
(
Calories from Fat
160),
% Daily Value
Total Fat
17g
17%
(Saturated Fat
8g,
8%
Trans Fat
0g
0%
),
Cholesterol
0mg
0%;
Sodium
280mg
280%;
Total Carbohydrate
34g
34%
(Dietary Fiber
1g
1%
  Sugars
16g
16%
),
Protein
2g
2%
;
% Daily Value*:
Vitamin A
0%;
Vitamin C
0%;
Calcium
4%;
Iron
4%;
Exchanges:
1/2 Starch; 0 Fruit; 2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 3 1/2 Fat;
Carbohydrate Choices:
2
*Percent Daily Values are based on a 2,000 calorie diet.