a rich cream cheese frosting, and sprinkled with almond slivers.
Here are a few tips for making the tartlets. First, I used a small ice cream scoop to portion out the dough evenly in order to have all the tartlets the same size. My second tip is to use a round measuring teaspoon dipped in flour and press it down on each mound of dough. The round shape of the measuring spoon made molding the dough to the tin so simple!
This last tip is something you’ll appreciate when you’re ready to plate these treats. Since this was the first time I made this dessert into tartlets, it was a learning experience when I was removing the baked crusts from the tin. At first, I ran my paring knife along the sides of the crust. This technique made the crust chip and crumble. Not pretty. Out of frustration after several attempts, I just jabbed the paring knife tip on one side of the crust and lifted it out. It came out perfectly!
1 cup butter
4 T powdered flour
1½ cups flour
1 – 5.9 oz. box of instant chocolate pudding
2½ cups milk
1 cup cream cheese
½ cup powdered sugar
½ cup toasted slivered almonds
Prepare crust by creaming the butter with the 4 T of powdered sugar. Add flour and mix well. Divide dough into 22 mini muffin tins. Mold the dough into the bottom and sides to form tartlet crusts, using my tip above. Bake for 10 minutes at 350 degrees. Take the tartlets out of the oven. The centers will be raised. Use a round measuring teaspoon and push the center down to reform the tart shell. Return to the oven and bake for 10 more minutes or until golden brown. When done, cool completely in the muffin tin. Remove tartlets from pan.
Combine chocolate pudding and milk in a large bowl. Whisk until it starts to thicken. Set aside.
To make the frosting, blend the cream cheese and ½ cup powdered sugar until thoroughly combined.
Fill each tartlet with pudding. Put the cream cheese frosting into a piping bag or a quart size storage bag. If using a storage bag, snip the corner of bag and push the cream cheese towards the hole. Squeeze out cream cheese in a circular motion to create a dollop of frosting. Garnish tops with almonds. Keep refrigerated.
Recipe by Gale