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Napoleon Tarts

sweet.chef's picture
Ingredients
  Frozen puff pastry sheets 17 1⁄4 Ounce (1 Package)
  Cold milk 1 Cup (16 tbs)
  Sour cream 1⁄2 Pint (1 Cup)
  Instant pudding and pie filling 4 Ounce (Any Flavor, 1 Package, 4-Serving Size, Jell-O)
  Quick chocolate sauce 1 Tablespoon
Directions

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 righthand corner (A) over to inner bottom lefthand corner (B); fold outer bottom lefthand corner (C) over to inner top righthand corner (D).
Repeat with remaining squares.
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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Dessert
Dish: 
Pie
Interest: 
Everyday

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