Pistachio Pudding Tarts With Chocolate Drizzle

Karen Humes


One of my Fathers favorite foods is Pistachio anything! So, this year, for his Birthday, I came up with this idea. His Birthday falls just a few days away from St. Patrick's Day so this was perfect!! The crust was so tender it melted in our mouths!

pinch tips: How to Fold Ingredients



10 Min


15 Min


1 c
butter, softened
1 (8 oz.) pkg
cream cheese, softened
2 c
all-purpose flour
1 3/4 c
cold milk
1 (3.4 oz. pkg
instant pistachio pudding mix
3-4 Tbsp
bottled chocolate syrup

Directions Step-By-Step

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.
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!

About this Recipe

Course/Dish: Pies, Puddings
Other Tag: Quick & Easy