Recipes
Berries and Cream Tartlets
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FoodConnect.com Test Kitchen
- Categories: Fruit Desserts, Pies & Tarts
- Servings: 8 change
- Calories per serving: 381
- Prep Time: 10 mins
- Cook Time: 20 mins
Nutritional Facts
| Per serving | % Daily Value* |
| Calories 381 | 19% |
| Fat 25g | 38% |
| Cholesterol 49mg | 16% |
| Sodium 311mg | 13% |
| Carbohydrates 47g | 19% |
Ingredients
- 3/4 cup cold water
- 1 cup heavy whipping cream divided
- 1 pkg. (3.4 oz.) vanilla instant pudding and pie filling mix
- 1 pkg.(16.5 oz.) NESTLE Toll House Refrigerated Sugar Cookie Bar Dough
- 2 tablespoons all-purpose flour
- 1 cup mixed berries, such as blueberries, raspberries, strawberries, blackberries, gooseberries
Recipe Method
1. Preheat oven to 325 degrees Fahrenheit. Break off 3 squares of cookie dough and form into a ball.2. Lightly coat the dough with flour and roll on lightly floured surface to about 1/8-inch thick (wide enough to fit 4-inch tartlet pan). Place dough in ungreased tartlet pan (if you do not have nonstick pans, then grease).
3. Push dough into the grooves of the pan and flatten the bottom with a disc or drinking glass. Place tartlet pans on baking sheet.
4. Bake 14-16 minutes or until light golden brown on top. Remove from oven to wire rack. Cool 15-20 minutes (cookie shells will have risen a bit in oven, but will settle upon cooling).
5. Meanwhile, beat water, 1/2 cup cream and pudding mix in small mixer bowl on low for 1 minute or until thoroughly mixed. Refrigerate for 5 minutes. Beat remaining 1/2 cup cream in another small mixer bowl on high until soft peaks form. Gently fold whipped cream into pudding mixture until well incorporated.
6. Remove shells from pans to serving plates with tip of knife. Spoon 1/4 cup of pudding mixture into each cookie shell up to rim. Place a small handful of berries decoratively on top. Refrigerate for up to 1 hour or serve immediately
