Gluten-Free Chocolate Tarts

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


  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.




Nutrition Information

Recipe Step Photos

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