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Chocolate Raspberry Mousse Tartlets

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Muffin-shaped tartlets of puff pastry are filled with a light and creamy chocolate-raspberry cream. Puff pastry sheets make this whimsical dessert easy for any night of the week.

  • Thaw: 40 minutes
  • Prep: 20 minutes
  • Bake: 10 minutes
  • Chill: 10 minutes
  • Cool: 15 minutes
  • Serves: 24
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4 5

Recipe

Ingredients

  • All-purpose flour

  • 1 pkg. (17.3 ounces) Pepperidge Farm® Puff Pastry Sheets, thawed

  • 1 egg, beaten

  • 1 pkg. (3.9 ounces) chocolate instant pudding and pie filling mix

  • 1 cup milk

  • 2 tbsp. seedless raspberry jam

  • 1 1/2 cups thawed frozen whipped topping

  • Fresh raspberry

  • Confectioners' sugar

Directions

  1. Heat the oven to 375°F.  Lightly grease 24 (2 1/2-inch) muffin-pan cups.

  2. Sprinkle the flour on the work surface.  Unfold 1 pastry sheet on the work surface.  Roll the pastry sheet into a 9 x 12-inch rectangle.  Cut into 12 (3-inch) squares.  Repeat with the remaining pastry sheet.  Press the pastry squares into the muffin-pan cups. Brush the edges of the pastry squares with the egg.

  3. Bake for 10 minutes or until the pastries are golden brown.  Let the pastries cool in the pans for 5 minutes.  Remove the pastries from the pans and let cool completely on wire racks.

  4. Stir the pudding mix and milk according to the package directions in a large bowl. Stir in the jam.  Fold in the whipped topping.

  5. Spoon about 1 tablespoon pudding mixture into each tartlet shell. Refrigerate for 10 minutes.  Top with the raspberries.  Sprinkle with the confectioners' sugar.

  6. Recipe Note: To make 12 larger pastries: Substitute 2 packages (10 ounces each) Pepperidge Farm® Puff Pastry Shells for the pastry sheets. Bake pastry shells according to the package directions. Spoon about 2 1/2 tablespoons pudding mixture into each pastry shell.  Top with the raspberries. Sprinkle with the confectioners' sugar.

Watch a how-to demonstration of this recipe technique.

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Watch the demo to see how to make this type of recipe, then consult your recipe for specific instructions.

Tip

Puff Pastry fillings should be at room temperature. If they’re hot, they can begin to melt the pastry layers, which will affect the pastry’s ability to rise and puff.

How to tell if Puff Pastry is done baking? Take a sharp knife and nick off a teensy piece to test for crispness and flakiness.

Use a long, heavy rolling pin to roll out your Puff Pastry dough: it helps create a pastry that’s even all over and you won’t have to press down too hard to roll it out.

You can bake Puff Pastry on a baking sheet lined with parchment paper. For a more even rise, place a sheet of parchment paper on top of your pastry as well.

Inspiration

  • VIEW:
  • Top any dessert with shaved chocolate for a gorgeous presentation.

  • Sweet, juicy raspberries are delicious and beautiful.

  • Pizzazzerie – These Chocolate Chip Cookie Dough Pastry Puffs from blogger Courtney at Pizzazzerie make for a sweet colorful treat for a springtime baby shower.

On Social Media, Use #Puffpastry

Comments & Ideas

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Additional comments & ratings
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Submitted by:
Janice M.
Date: 4/5/2006

5 star rating

"Delicious! I used pre-made frozen tartlet cups for ease and added 1/8 tsp of raspberry jelly to bottom of each tart before filling with pudding mixture and deleted the confectioners suger - did not need it - these are fabulous and elegant!"

Submitted by:
Irene N.
Date: 12/15/2007

5 star rating

"Absolutely fantastic. Makes the cook look like a gourmet chef."

Submitted by:
Ronnie B.
Date: 7/6/2011

4 star rating

"I think, I would use more of the raspberry jam in the pudding, but it was very easy to make for the results of the look."

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