Description
Delight in these easy-to-make Chocolate Cream Tarts featuring crisp mini tart shells filled with rich instant chocolate pudding and topped with fluffy whipped cream and a sprinkle of grated chocolate. Perfect for a quick, indulgent dessert that comes together in just 30 minutes.
Ingredients
Tart Shells
- 1 9-inch refrigerated pie crust dough
Filling
- 1 box instant chocolate pudding mix (4 serving size)
- 1 ½ cups milk
Topping
- ⅔ cup whipping cream
- 2 tbsp powdered sugar
- Grated chocolate (for garnish)
Instructions
- Preheat and Prepare Dough: Preheat your oven to 450°F. Roll out the refrigerated pie crust dough and cut it into twelve 3-inch circles using a wide-top mason jar or a similar round cutter. Save and reroll any scraps to complete all twelve circles.
- Form Tart Shells: Press each dough circle firmly into the cavities of a mini tart pan. Use a fork to poke holes in each tart shell to prevent puffing during baking.
- Bake Tart Shells: Bake the tart shells for 5 minutes or until they turn golden brown. Watch closely as they can burn quickly due to the high oven temperature.
- Cool Tart Shells: Remove the tart shells from the oven and transfer them to a wire rack to cool completely before filling.
- Prepare Chocolate Pudding Filling: In a large bowl, whisk together the instant chocolate pudding mix and milk using a mixer on medium speed. Whisk until smooth and the mixture starts to thicken, about 2 minutes. Refrigerate for 10 to 15 minutes until set.
- Fill Tart Shells: Spoon a generous amount of the set chocolate pudding into each cooled tart shell. Set the filled tarts aside.
- Make Whipped Cream Topping: In a separate large bowl, combine the whipping cream and powdered sugar. Beat on high speed until the cream thickens and soft peaks form. Use a pastry bag fitted with a Wilton tip to pipe the whipped cream over each pudding-filled tart.
- Garnish and Serve: Sprinkle grated chocolate over the whipped cream topping for a beautiful finishing touch. Serve immediately or refrigerate until ready to enjoy.
Notes
- Be sure to watch the tart shells closely while baking since they brown very quickly.
- Use a chilled bowl and beaters for whipping cream to achieve better volume.
- Instant pudding sets quickly in the refrigerator; don’t skip this step for the best texture.
- These tarts are best served within a few hours of assembly to maintain crisp tart shells.
- For a decorative touch, use a star-shaped Wilton tip for piping the whipped cream.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
