Mini Chocolate Pudding Tarts
  • 3.5 oz chocolate pudding {plus ingredients on packaging}
  • 6 tbsp butter melted
  • 16 chocolate wafer cookies
  • Half pint heavy cream
  • ½ tsp vanilla
  • 1½ tbsp powdered sugar
  1. Preheat your oven to 350 degrees.
  2. Take the chocolate cookies {not the filled kind! plain chocolate wafer cookies} and place them in a food processor and pulse until they are a fine crumb. Mix with the melted butter.
  3. Evenly distribute the mixture into the bottoms of the 6 pans. Press the crumbs down and up along the edge of the pan a bit. Place onto a lined baking sheet and bake for 10 minutes. Set aside.
  4. Prepare the pudding according to the package instructions. Carefully distribute the pudding evenly into the tart pans. Refrigerate for at least an hour.
  5. For the whipped cream, add the heavy cream, vanilla and powdered sugar into a bowl {will go faster if the bowl is chilled} and using a hand mixer, mix until soft peaks are formed.
  6. Spread the fresh whipped cream over the cooled tarts and sprinkle with whatever decoration works for you. You can also finish with fresh fruit.
Recipe by LeMoine Family Kitchen at