Darling little tartlets filled with apricot jam and chocolate pudding. They’re sure to impress anyone, yet they’re so simple to make!
I really love this dough! I used it for these apple tartlets and I just had to try it with different fillings.
This is one of those recipes that you can whip together if you’re in a pinch. I mean, you can make the dough way ahead of time and store in the fridge or freezer, and whenever you feel like it you can pull it out and have these tartlets done in minutes.
I love these with apricot jam, and I want to try them with strawberry jam next time.
I added some walnuts on top for some extra crunch and flavor. So delicious! I think I like the ones with the walnuts better, but the plain ones were good too. I know I’m probably repeating myself, but the tartlet shells are so soft they almost melt in your mouth!
And because I had some chocolate on hand (and chocolate makes everything better), I filled some with homemade chocolate pudding.
As you probably already know, I like to make things from scratch as much as possible. I find that many times the homemade version tastes better than the store bought ones, and this pudding is no exception! These are decadent with chocolate pudding!
Now I can’t decide if I like the chocolate pudding tartlets better than the ones with jam…#decisionsdecisions
They’re both delicious let me tell you that. The chocolate ones are a little fancier, while jam ones are a bit more casual. It doesn’t matter what you fill these with, you’re sure to have a delicious treat to give to someone (or eat yourself…why not?).
Apricot Jam & Chocolate Pudding Tartlets
For the crust recipe go here
For the Chocolate pudding:
6 large egg yolks
9 tablespoons granulated white sugar
6 tablespoons arrowroot powder (it can also be substituted with corn starch)
1/8 teaspoon salt
3 cup whole (full fat) milk
1 1/2 tablespoon unsalted butter, at room temperature
2 teaspoon pure vanilla extract
4 oz. melted dark chocolate
Any Jam of your choice
Chopped walnuts or pecans (optional)
In a medium-sized heatproof bowl, whisk the egg yolks with the sugar. Add the arrowroot powder and salt and mix until you have a smooth paste. Meanwhile, in a saucepan bring the milk just to boiling (the milk starts to foam up.) Remove from heat and slowly pour the milk into the egg mixture, whisking constantly to prevent the eggs from curdling (pour through strainer if necessary). Pour the egg mixture back into a medium saucepan and cook over medium heat until boiling, whisking constantly. When it boils, keep whisking the mixture for another 30 – 60 seconds or until it becomes thick. Remove from heat and immediately whisk in the butter and vanilla extract, and slowly pour in the melted chocolate, mixing as you pour. Pour the pudding into a clean bowl and cover the surface with plastic wrap to prevent a crust from forming. Cool to room temperature and then refrigerate until firm.
On a floured surface roll out your dough about 1/8 in. thick. Cut out 4 in. round shapes with a cookie cutter and place them in a muffin pan. Bake at 350 degrees for 10-15 minutes or until tartlet shells are golden brown. Let them cool on a wire rack and then spoon about 2 tbsp. of chocolate pudding. Let them set in the fridge for about an hour, and top with either strawberries or raspberries.
To make jam tartlets, spoon about 1-2 Tbsp. of jam in each uncooked pie shell. Sprinkle chopped walnuts or pecans on top (optional). Bake at 350 degrees for about 10-15 min. or until deep golden brown.