These boston cream pie mini tarts are ridiculously easy and yet so impressive and yummy. You can make these in less than 10 minutes…literally! The tarts are prebaked and just need a 3 minute reheat. I used instant pudding which takes 5 minutes and melted chocolate takes 55 seconds! Voila! Boston cream pie tarts will impress your guests! You can also use regular pudding if you prefer but don’t skimp on the chocolate-you want to use the good stuff! I like to use Ghirardelli baking bars for this recipe! They melt so perfectly in the microwave! These are bite size so they make a perfect addition to any dessert spread you may have for company. Warning: make a lot because they WILL disappear quickly!
You’ll Need:
Toaster Oven
Ghiradelli Chocolate Bar
Boston Cream Pie Tarts
Ingredients
- 1 box frozen mini fillo shells
- 1 box instant vanilla pudding, prepared as directed
- 1 bar of ghirardelli semisweet chocolate, melted
Instructions
- Heat shells at 350 in a toaster oven for about 3 minutes.
- Cool and fill with pudding.
- Spoon on melted chocolate.
- Serve or chill until serving time.
You may also love my:
Boston Cream Pie Cheesecake
Boston Cream Pie Doughnuts
Elaine Behrendt says
Why a toaster oven? Regular oven won’t work?? Want to try these soon!!
Hugs & Cookies xoxo says
I guess because they are just so tiny!
Linda Strid says
Can’t wait to try these..mmm…what size or how many ounces should the chocolate bar be? Why do you heat the fillo shells? Aren’t they ready to use or do they need to be baked? Thanks.
Hugs & Cookies xoxo says
Just the regular size bar sold in the baking aisle and I heated them for a drop of extra crispiness!