These creamy, nutty tarts received our Test Kitchens' highest rating. They're easy and fast for every day, but because this dessert needs time to chill, it's also a terrific make-ahead option.

Recipe by Oxmoor House March 2010

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Credit: Oxmoor House

Recipe Summary

prep:
11 mins
cook:
12 mins
additional:
30 mins
total:
53 mins
Yield:
4 servings (serving size: 1/2 tart and 1/2 tablespoon hazelnuts)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 450°.

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  • Roll pie dough into a 14-inch circle. Cut 4 (5-inch) circles from dough; press each circle into a 4-inch tart pan with removable bottom. Pierce bottom and sides of dough; bake at 450° for 12 minutes or until golden.

  • While crusts bake, combine pudding mix and milk, stirring with a whisk for 2 minutes.

  • Spread 1 tablespoon hazelnut spread over bottom of each warm crust. Spoon pudding mixture evenly over hazelnut spread in each crust. Chill in refrigerator 30 minutes or until ready to serve.

  • Sprinkle tarts evenly with hazelnuts and chocolate shavings, if desired.

Source

Cooking Light Fresh Food Fast Weeknight Meals

Nutrition Facts

200 calories; fat 10.8g; saturated fat 2.8g; mono fat 5.1g; poly fat 2.8g; protein 3.1g; carbohydrates 22.2g; fiber 0.8g; cholesterol 3.5mg; iron 1mg; sodium 268mg; calcium 70mg.
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