Napoleon Tarts

Ingrients & Directions


17 1/2 Frozen puff pastry sheets
1 c Cold milk
1 c Sour cream
1 pk Jello instant pudding, any
-flavor; 4 serv.size

Thaw pastry as directed on package. Prehaeat oven to 375. Unfold
pastry. Cut each sheet into 4 squares. Fold each square in half
diagonally. Cut along 2 unfolded edges, leaving 12 in. rim all
around and do not cut through to center. Unfold pastry. Fold outer
top righthand corner over to inner bottom lefthand corner. Fold outer
bottom lefthand corner over to inner top righthand corner. Repeat
with remaining squares. Place pastries on baking sheets. Pierce
bottom of each pastry in several places with fork. Bake for 12 to 15
minutes or until golden. If pastry rises in center gently press sown
with fork. Cool on rack. Mix milk and sour cream in small bowl until
smooth. Add pudding mix. Beat with wire whisk until well blwnded, 1
to 2 minutes. Let stand 5 minutes or until slighyly thickened. Spoon
1 tbsp. Quick Chocolate Sauce onto bottom of each tart shell. Spoon
pudding mixture into shells. Drizzle each tart with 1 tsp, chocolate
sauce in stripes. Pull toothpick through stripes in up and down
mition to feathe r lines. Chill until ready to serve.

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NOTES : This is my favorite from the More Joys of Jello cookbook

Yields
1 Serving

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