Chocolate Raspberry Tartlets
1 package Vanilla Cookie Mix
1 stick butter
1 egg
2 tablespoons water
1 package Chocolate Pudding Mix
1 gallon 2% low-fat milk
1 pint fresh raspberries, halved

Recipe Yields: 120 tartlets

To Prepare:
  1. Preheat conventional oven to 375° F or convection oven to 300° F (low fan).

  2. Using mixer, beat softened butter until light and fluffy. Add Vanilla Cookie Mix, egg and water to mixer bowl. Mix to combine.

  3. Wrap the cookie dough in plastic wrap and refrigerate for 1 hour.

  4. Remove from refrigerator and roll out cookie dough to 1/8-inch thick. Using a scalloped (round) cookie cutter, cut circles of cookie dough (any scraps can be re-rolled).

  5. Place the dough rounds into an nonstick mini tartlet or mini muffin pan, and push down gently so the dough is centered in the well. Press firmly.

  6. Bake in conventional oven for 5-7 minutes or convection oven for 3-4 minutes (or until done). Cool completely.

  7. Pour low-fat milk into mixer bowl. Using whip attachment, set mixer to low speed and slowly add Chocolate Pudding Mix. Mix on speed for 6-7 minutes. Scrape down sides once or twice during mixing.

  8. Pour Chocolate Pudding into cooled Tartlet Shells. Refrigerate for 30 minutes.

  9. Top with fresh raspberries. Serve immediately.

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