Napoleon Tarts

By carvalhohm

Ingredients

• 1 package (17 1/4 ounces) frozen puff pastry sheets
• 1 cup cold milk
• 1 cup (1/2 pint) sour cream
• 1 package (4-serving size) instant pudding and pie filling, any flavor
• Quick Chocolate Sauce (recipe below)

Details

Servings 8
Adapted from ifood.tv

Preparation

Step 1

THAW pastry as directed on package. Preheat oven to 375°. Unfold pastry. Cut each sheet into 4 squares. Fold each square in half diagonally. Cut along 2 unfolded edges, leaving 1/2-inch rim all around (do not cut completely through to center).
Unfold pastry. Fold outer top right hand corner over to inner bottom left hand corner; fold outer bottom left hand corner over to inner top right hand corner.
Repeat with remaining squares.

Quick Chocolate Sauce:

3/4 cup light corn syrup
1 package (4 serving size) instant pudding and pie filling, chocolate or chocolate fudge flavor
3/4 cup evaporated milk or half and half

Pour corn syrup into small bowl. blend in pudding mix. Gradually add evaporated milk, stirring constantly. Let stand 10 minutes or until slightly thickened. Makes about 2 cups.

Note: Store leftover sauces in covered container in refrigerator.

PLACE pastries on baking sheets.
Pierce bottom of each pastry in several places with fork. Bake for 12 to 15 minutes or until golden.
If pastry rises in center, gently press down with fork.
Cool on rack.


MIX milk and sour cream in small bowl until smooth.
Add pudding mix. Beat with wire whisk until well blended, 1 to 2 minutes. Let stand 5 minutes or until slightly thickened.

SPOON 1 tablespoon Quick Chocolate Sauce onto bottom of each tart shell. Spoon pudding mixture into shells.

DRIZZLE each tart with 1 teaspoon Quick Chocolate Sauce in stripes. Pull wooden pick through stripes in an up and down motion to feather lines. Chill until ready to serve.