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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

French Silk Mini Tarts Recipe

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This recipe for French Silk Mini Tarts is from How was your day? The four words of love!, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 can (8 oz)) refrigerated Crescent Dough Sheet OR prepared uncooked pie dough
1 c. Milk
1 box (4-serving size) chocolate instant pudding
1 c. frozen (thawed) whipped topping plus
1/2c. frozen (thawed) whipped topping(to top the tarts)
2 TBS mini semisweet chocolate chips
Directions:
Directions:
Heat oven to 375°F. Press crescent dough into 12x9 rectangle and cut into 24 squares.
Gently press squares into 24 ungreased mini muffin cups (dough will not completely cover inside of cup; do not press too much). Bake 6 to 8 minutes or until edges are golden brown. Cool completely in pans, about 10 minutes. Remove from pans.
Meanwhile, in medium bowl, beat milk and pudding mix with wire whisk until mixture begins to thicken. Fold in 1 cup whipped topping. Fill each cooled cup with about 1 tablespoon pudding mixture.
Spoon 1/2 cup whipped topping into sandwich-size resealable food-storage plastic bag; seal bag. Cut tip from 1 bottom corner of bag; squeeze topping onto tarts, and sprinkle each with chocolate chips. Store in refrigerator.
Number Of Servings:
Number Of Servings:
24

 

 

 

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