Gluten Free Chocolate Tarts

By srumbel

This decadent dessert made with Pillsbury® Gluten Free refrigerated pie and pastry dough is perfect for entertaining because it can be made ahead of time and can be enjoyed by all of your guests!

from pillsbury.com

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

Details

Preparation time 25mins
Cooking time 85mins

Preparation

Step 1

Step 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.
Step 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.
Step 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.
Step 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.

Expert Tips
Always read labels to make sure each recipe ingredient is gluten free. Products and ingredient sources can change.

If you love mint and chocolate, stir 1/2 teaspoon peppermint extract into the pudding mixture. Sprinkle coarsely chopped unwrapped thin rectangular crème de menthe chocolate candies over the whipped topping.