Tuesday, November 29, 2011

Chocolate Candy Cane Tarts

This year, leave Santa a tasty treat that’s sure to keep you on the nice list! These Chocolate Candy Cane Tarts are made with Tenderflake’s Tart Shells and feature a delicious combination of peppermint and chocolate that the jolly man in red won’t soon forget.


1 Package Tenderflake® Tart Shells 1/3 cup (75 mL) Nutriwhip® whipped topping 1 Package (8 oz) Instant chocolate pudding 1 tsp (5 mL) Peppermint extract (optional) 1 cup (500 mL) Milk ¼ cup (50 mL) Crushed candy canes or mint candy

Prep Time < 15 min
Total Time 2 hr 15 min
Skill Basic
Serves 12

Classification: Dessert

PREPARE tart shells as per package directions for unfilled tart shells. Set aside to cool.

WHIP Nutriwhip® according to package directions and set aside.

COMBINE instant chocolate pudding, peppermint extract, if using, and milk in a medium bowl. Beat using an electric mixer until thickened, about 2 to 4 minutes.

PLACE half of the prepared pudding in a separate medium bowl and fold in 2/3 of the whipped Nutriwhip®.

DIVIDE plain pudding mixture (no whipped topping), evenly between cooled tart shells. Top with the pudding and whipped topping mixture.

REFRIGERATE filled tarts and remaining whipped topping for at least 2 hours.

SERVE tarts topped with a small dollop of remaining whipped topping and sprinkled with crushed candy canes.

• Eliminate using the peppermint extract and replace peppermint candy canes with your favourite flavour of candy cane.

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