Gluten-Free Chocolate Tarts

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

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

Directions

  1. 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. 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. 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. 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.

Notes

Notes









Tips

Nutrition Information

Recipe Step Photos

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