It's October already!
The weather is getting cooler... well, it's supposed to, but here in Arizona, it's still nearly 100 degrees in midday..
So! I was going to make a warm, gooey apple pie to welcome Fall, but it still felt pretty much like summer, so then I decided to make refrigerated mini tartlets:)
This is a very quick and easy dessert to whip up in 10 minutes.
Okay, maybe not 10 minutes, because you have to bake the crust a bit, but it was the easiest tartlets I'd ever made. Plus, it looks and tastes wonderful!
Mini Pistachio Pudding Tartlets
For the Crust:
1-2 tablespoons milk
For the Filling:
1/2 pkg jello instant pistachio pudding mix (you can use any flavor you'd like!)
scant 1 cup of cold fat free milk
kiwi, for garnish
Preheat oven to 350F.
Remove the cream in the oreos and set aside. Do not throw away the cream. Crush the oreo cookies with the milk in a ziploc bag; press into a 3" mini tart pan. Bake for 10 minutes. Cool on wire rack.
For the filling, combine pudding mix with cold milk and whisk for 2 minutes. Pour into cooled crusts and pop them in the refrigerator.
For garnish, stir the reserved Oreo creams until smooth. Put them in a ziploc bag, cut off the corner, and pipe them into a swirl on the cooled tartlets. Garnish with kiwis.