These Napoleon Tarts offer a delightful contrast of textures, combining crisp, buttery puff pastry with a smooth, rich pudding filling. The tart shells are baked until golden and flaky, providing a sturdy base for the cool, creamy mixture made from instant pudding, milk, and sour cream. A drizzle of chocolate sauce adds a sweet finish and a touch of elegance. Perfect for afternoon tea, potlucks, or as a simple yet impressive dessert for family gatherings, these tarts are easy to assemble and always a crowd-pleaser.
Napoleon Tarts
Description
These Napoleon Tarts offer a delightful contrast of textures, combining crisp, buttery puff pastry with a smooth, rich pudding filling. The tart shells are baked until golden and flaky, providing a sturdy base for the cool, creamy mixture made from instant pudding, milk, and sour cream. A drizzle of chocolate sauce adds a sweet finish and a touch of elegance. Perfect for afternoon tea, potlucks, or as a simple yet impressive dessert for family gatherings, these tarts are easy to assemble and always a crowd-pleaser.Ingredients
Directions
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Thaw puff pastry sheets according to package directions.
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Preheat oven to 375 degrees Fahrenheit (191&# 194;°C).
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Unfold pastry and cut each sheet into 4 squares.
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Fold each square in half diagonally, then unfold.
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Cut along the two unfolded edges, leaving a 1/2-inch rim around the edge and not cutting through to the center.
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Fold the outer top-right corner over to the inner bottom-left corner.
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Fold the outer bottom-left corner over to the inner top-right corner to form a tart shell shape.
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Repeat folding process with remaining squares to form all tart shells.
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Place pastry shells on baking sheets.
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Pierce the bottom of each pastry shell several times with a fork to prevent puffing.
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Bake for 12 to 15 minutes, or until golden brown.
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If the center rises, gently press it down with a fork during baking.
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Remove from oven and cool completely on a wire rack.
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In a small bowl, mix cold milk and sour cream until smooth.
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Add the instant pudding mix to the milk mixture.
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Beat with a wire whisk until well blended, about 1 to 2 minutes.
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Let the pudding mixture stand for 5 minutes, or until slightly thickened.
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Spoon 1 tablespoon of chocolate sauce onto the bottom of each cooled tart shell.
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Spoon the pudding mixture into the tart shells.
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Drizzle each tart with 1 teaspoon of chocolate sauce in stripes.
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Use a toothpick to pull through the chocolate stripes in an up-and-down motion to create feathered lines.
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Chill tarts in the refrigerator until ready to serve.
Nutrition Facts
Servings 1
- Amount Per Serving
- Calories 2070.1kcal
- % Daily Value *
- Total Fat 108.3g167%
- Saturated Fat 51.4g257%
- Cholesterol 33.0mg11%
- Sodium 1650.9mg69%
- Total Carbohydrate 239.8g80%
- Dietary Fiber 4.4g18%
- Sugars 14.2g
- Protein 34.1g69%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Store leftovers in an airtight container in the refrigerator for up to 2 days. The pastry may lose some crispness after refrigeration.
You can use any flavor of instant pudding (vanilla, chocolate, etc.) depending on your preference.
If you don't have chocolate sauce, you can use melted chocolate chips or a simple syrup mixed with cocoa powder.
For best results, ensure the pastry is fully thawed but still cold before cutting and folding to maintain its structure.
