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Christmas Tarts

American.Kitchen's picture
Ingredients
  Vegetable shortening tart shells 10 , baked
  Lemon pudding 1 Can (10 oz)
  Dairy sour cream 1 Cup (16 tbs)
  Frozen raspberries 20 Ounce (1 Package)
  Sugar 2 Tablespoon
  Cornstarch 1 Tablespoon
Directions

Prepare tart shells; cool.
Stir together pudding and sour cream; chill.
Drain raspberries, reserving 2/3 cup syrup.
Mix sugar and cornstarch in small saucepan; gradually stir in reserved syrup.
Cook and stir until mixture thickens and bubbles; remove from heat and chill.
Fill tart shells with lemon mixture; top with a few raspberries.
Spoon about 1 teaspoon raspberry glaze over each.

Recipe Summary

Difficulty Level: 
Easy
Course: 
Dessert
Dish: 
Pie
Occasion: 
Christmas
Interest: 
Party

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