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
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.
Chef's Tip for Extra Flavor
Want to unlock deeper, more complex flavors? Try toasting your whole spices before grinding them, or blooming ground spices in a little warm oil to enhance their aroma. Deglazing your pan with a bit of stock, wine, or even water after browning ingredients can capture those tasty caramelized bits, adding richness to your dish.
Nutrition Information (Approximate per serving)
Sodium
7 g
Sugar
113g
Fat
30g
Carbs
10g
