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Shortcut Chocolate Cherry Cookie Tarts

Cookie Tarts with Cherry Pudding
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Cookie Tarts with Cherry Pudding

This recipe is for delectable Cookie Tarts with Cherry Pudding, a perfect blend of rich, chocolaty goodness and the tart sweetness of cherries. It starts with a crust made from Loren’s Chocolate Brownie Cookie Dough, baked into perfect cup shapes to hold the filling. The filling is a creamy chocolate pudding mixed with cherry preserves and topped with a fresh or frozen cherry for a burst of flavor. The tarts are then finished with a homemade whipped topping, a light and fluffy cream enhanced with mascarpone, sugar, and vanilla extract. The process involves baking the cookie dough in a muffin pan, filling the baked cups with pudding and cherry preserves, and topping them with the whipped cream mixture. This recipe yields 24 delicious tarts, ideal for gatherings or as a special treat.

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Cookie Tarts with Cherry Pudding

 

Ingredients:

Crust

 

Filling

  • 1 pkg chocolate pudding mix
  • 2 cups milk, dairy or plant-based
  • ½ cup cherry preserves
  • 24 fresh or frozen cherries

 

Whipped Topping

  • 1 ½ cups heavy cream (or plant-based whip)
  • ½ cup mascarpone (optional)
  • ¼ cup granulated sugar
  • 1 tsp vanilla extract

 

Instructions:

  1. Preheat the oven to 325F, and grease a muffin pan with cooking spray or butter.
  2. Tart Crust: Place a one ounce cookie dough ball into each prepared muffin cup. Bake for 5 minutes, and using a spoon or shot glass, press dough down and up the sides into a cup shape. Continue baking for another 5-7 minutes, or until cookie cups are set. Remove from the oven and let cool completely on a wire rack before removing from the pan.
  3. Filling: Whisk 2 cups milk into the pudding mix until smooth, or follow instructions on the package for preparing pudding). Spoon cherry preserves equally between each cookie cup. Next spoon in the pudding, filling each cup the rest of the way. Place a cherry on top of the pudding. Top with pre-made whipped topping, or follow the next step to make from scratch.
  4. Whipped Topping: Beat together mascarpone, sugar, and vanilla until smooth. Add heavy cream and beat until peaks form, about 3 to 5 minutes. Pipe or spoon onto the cookie tarts. Enjoy!

Makes 24 Tarts

 

 

Click to see more great ‘kitchen-tested’ recipes from LifeSource Natural Foods

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