Prep Time 30 min
Cook Time 13 Min
Servings 8
Difficulty Moderate

Ingredients

  • Single crust
  • 1/2 cup semi-sweet chocolate chips
  • 1 (4 serving size) pkg. instant chocolate pudding and pie filling mix
  • 2 cups milk
  • 1 tsp. vanilla extract
  • Whipped cream
  • Maraschino cherries
  • Chocolate shavings

Directions

  • Step 1

    HEAT oven to 425ºF.

  • Step 2

    PREPARE dough for single crust pie according to recipe directions. Roll dough to 1/8-inch thickness on a lightly floured surface. Cut 8 circles (about 5 1/4 inches) from dough. Place pastry circles over backs of inverted cupcake pans, alternating cups to avoid the pastry cups touching each other. Pinch together in several places so pastry fits cups. Pierce with fork.

  • Step 3

    BAKE 12 to 15 minutes or until brown. Cool on rack 2 to 3 minutes; carefully remove shells from cups.

  • Step 4

    MELT chocolate chips; divide evenly among the baked tart shells. Spread to coat bottom and sides of each tart shell.

  • Step 5

    PREPARE instant pudding and pie filling mix with milk according to package directions. Stir in vanilla. Divide evenly among tart shells. Decorate with whipped topping, maraschino cherries and chocolate shavings, if desired.

Serving size
(1 tart)

  • Calories 310
  • Calories from Fat150g
  • Total Fat 17g
  • Saturated Fat 6g
  • Polyunsaturated Fat 0g
  • Monounsaturated Fat 0g
  • Cholesterol 5mg
  • Sodium 350mg
  • Potassium 0mg
  • Total Carbohydrates 36g
  • Dietary Fiber 2g
  • Sugars 17g
  • Protein 5g
  • Vitamin A 0%
  • Vitamin C 0%
  • Vitamin D 0%
  • Calcium 0%
  • Thiamin 0%
  • Niacin 0%
  • Zinc 0%
  • Riboflavin 0%
  • Iron 0%

*Percent Daily Values are based on a 2,000 calorie diet