Ingredients for Amaretto Chocolate Cream Tarts
- Miniature Tart Shells
- Eagle Brand Condensed Milk
- Amaretto Liqueur
- Instant Chocolate Fudge Pudding
- 1/4 cup unsweetened cocoa powder
- Cool Whip
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How to Make Amaretto Chocolate Cream Tarts
- Bake tart shells according to package directions.
- Let tart shells cool completely.
- In a large bowl, combine: 1 (14 ounce) can sweetened condensed milk, 1 (3.4 ounce) package instant chocolate pudding mix, 1/4 cup unsweetened cocoa powder, 2 tablespoons Amaretto liqueur (or 4 teaspoons water + 1 1/2 teaspoons almond extract for alcohol-free version), and beat with an electric mixer until smooth and creamy.
- Refrigerate the chocolate mixture for 5 minutes.
- Gently fold in 1 (8 ounce) container of thawed Cool Whip (or fat-free Cool Whip for reduced calorie version).
- Fill the cooled tart shells with the chocolate cream mixture.
- Refrigerate for at least 30 minutes before serving to allow the filling to set.
Nutrition Information (Approximate per serving)
Sodium
7 g
Sugar
113g
Fat
30g
Carbs
10g