Berried Chocolate Tartlets

Quick Info

Dessert/Topping Fruit Over 30 min 8+


Berried Chocolate Tartlets


Your sweet tooth will love this easy berried chocolate tartlet recipe!


  • 3 Pillsbury® Home Baked Classics® Frozen Chocolate Chip Cookies (from 21.6­-oz. package)
  • 1 Pillsbury® Refrigerated Pie Crust (from 15­-oz. package), softened as directed on package
  • 1 (3.9­-oz.) package instant chocolate pudding and pie filling mix
  • 1 1/2 cups cold milk
  • 1 1/4 cups frozen whipped topping, thawed, divided
  • 10 fresh strawberries, sliced
  • Chocolate candies (finely chopped) or sprinkles, if desired


Bake three cookies as directed on package. Increase oven temperature to 450F.

Remove pie crust from pouch. Unfold crust; press out fold lines. With 2 1/2­-inch round cutter, cut 10 rounds from crust. Press each round in bottom and up sides of ungreased muffin cup. Prick bottom and sides with a fork. Bake at 450F. for 8 minutes or until lightly browned.

Meanwhile in large bowl, combine pudding mix and milk; whisk until well mixed, about 2 minutes. Stir in 1 cup of the whipped topping.

Carefully loosen tartlet shells from muffin tin onto cooling rack. Arrange sliced strawberries, pointed side up, around edge of each tartlet. Crumble 1/4 to 1/3 cookie (about 1 tablespoon crumbs) in each tartlet. Spoon about two tablespoons of chocolate filling over the cookie crumbs.

Using remaining 1/4 cup whipped topping, top each tartlet with about 1 teaspoon whipped topping. Garnish with finely chopped chocolate or sprinkles. Store in refrigerator.

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