Napoleon tarts

Yield: 1 Serving

Measure Ingredient
17½ \N Frozen puff pastry sheets
1 cup Cold milk
1 cup Sour cream
1 pack 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 1\\2 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.

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

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