Best Pistachio Pudding Tarts Recipes

PISTACHIO PUDDING TARTS

Pistachio Pudding Tarts image

For St. Patrick's Day or anytime you want a treat that's green, refreshing and delightful, try these tempting tarts suggested by Bettye Linster of Atlanta, Georgia.

Provided by Taste of Home

Categories Desserts

Time 45m

Yield 4 dozen.

Number Of Ingredients 5

Ingredients

1 cup butter, softened
1 package (8 ounces) cream cheese, softened
2 cups all-purpose flour
1-3/4 cups cold 2% milk
1 package (3.4 ounces) instant pistachio pudding mix

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.

Nutrition Facts : Calories 165 calories, Fat 12g fat (7g saturated fat), Cholesterol 33mg cholesterol, Sodium 170mg sodium, Carbohydrate 13g carbohydrate (4g sugars, Fiber 0 fiber), Protein 2g protein.

PISTACHIO PUDDING TARTS WITH CHOCOLATE DRIZZLE

Pistachio Pudding Tarts With Chocolate Drizzle image

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!

Provided by Karen Humes

Categories Puddings

Time 25m

Number Of Ingredients 6

Ingredients

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

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!