JELL-O Patriotic Mini Fruit Tarts

JELL-O Patriotic Mini Fruit Tarts

31 Reviews 40 Pics
  • Prep

    20 m
  • Ready In

    42 m
Recipe by  JELL-O

“Individual little tarts with a creamy, vanilla filling are topped with raspberries and blueberries for a fresh and colorful dessert.”

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Ingredients

Adjust Servings

Original recipe yields 24 servings

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Directions

  1. Heat oven to 450 degrees F.
  2. Spray 24 mini muffin pan cups lightly with cooking spray. Cut each crust into 12 wedges. Press 1 wedge up and around inside of each prepared cup to form shell, pressing edges of dough together as necessary to completely cover bottom and side of cup. Bake 10 to 12 min. or until golden brown; cool slightly. Remove to wire racks; cool completely.
  3. Meanwhile, beat pudding mix and milk in medium bowl with whisk 2 min. Stir in COOL WHIP; spoon into resealable plastic bag. Refrigerate until tart shells are cooled.
  4. Cut off one bottom of corner of filling bag; use to fill tart shells. Top with berries just before serving.

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Reviews (31)

Rate This Recipe
arich01
4

arich01

This was a fun recipe, my 7 year old son made them by himself (help from me with the oven)! They would be great for a party dessert and I cant wait to try different flavor combonations like chocolate with strawberries or even a key lime tart!

Lela
4

Lela

My five year old granddaughter loved these mini tarts because they were just her size. She rated the tarts as Fabulous! I made the mini tarts using lemon (1 oz.) sugar free pudding, fat free Cool Whip and 1 tsp. of lemon extract. This was easy to make with a few tweaks. Instead of cutting the dough into 12 parts I used a small (2 and 1/4 inch in diameter) condiment cup to cut the dough in 12 circles. I then pressed the dough into the mini muffin tin. I also baked the tarts at 425 degrees for 10 minutes. I used the Wilton Dessert Decorator to pipe in the pudding mixture using the large star tip. If I make these again I might try sugar cookie dough for the crust.

Cindy Capps Lepp
2

Cindy Capps Lepp

Really easy! I used homemade graham cracker crust (Recipe:Graham Cracker Crust I) and just pack it into the mini cups very tight, then froze them to set. I tried the Jello cheesecake pudding for a twist and it really was delicious! Thank you, Jello for such a pretty dessert!

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Nutrition

Amount Per Serving (24 total)

  • Calories
  • 106 cal
  • 5%
  • Fat
  • 5.6 g
  • 9%
  • Carbs
  • 12.7 g
  • 4%
  • Protein
  • 1.4 g
  • 3%
  • Cholesterol
  • < 1 mg
  • < 1%
  • Sodium
  • 143 mg
  • 6%

Based on a 2,000 calorie diet

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