Pistachio Pudding Tarts With Chocolate Drizzle Recipes

Steps:

• 1. In a large bowl, combine the butter and cream cheese with an electric mixer on medium speed until smooth and fluffy. Gradually add flour just until blended. (Do not over mix or the crust will be tough). Shape into 48 balls (1" each); press into the bottom and up the sides of lightly greased miniature muffin tin. Bake in a preheated oven at 400° for 12-15 minutes or until lightly browned. Cool for 5 minutes; carefully remove from pans to a wire rack to cool completely.
• 2. While the cups are cooling prepare the filling. For the filling, in a large bowl, whisk milk and pudding for 2 minutes. Let stand for 2 minutes or until set. Cover and refrigerate for 5 minutes. Spoon into tart shells. Drizzle the chocolate syrup lightly over the top. Enjoy!

Steps:

• In a large bowl, combine butter and cream cheese until smooth. Gradually add flour until blended. , Shape into 48 balls (1 in. each); press onto the bottom and up the sides of ungreased mini-muffin cups. Bake at 400° for 12-15 minutes or until lightly browned. Cool for 5 minutes; carefully remove from pans to a wire rack to cool completely. , For filling, in a large bowl, whisk milk and pudding for 2 minutes. Let stand for 2 minutes or until set. Cover and refrigerate for 5 minutes. Spoon into tart shells.