Christmas Tarts Recipe
Ingredients
| 10 baked vegetable shortening Tart Shells | ||
| 1 can lemon pudding | ||
| Dairy sour cream | 1 Cup (16 tbs) | |
| Raspberries package | 1 , frozen | |
| Sugar | 2 Tablespoon | |
| Cornstarch | 1 Tablespoon | |
Directions
Prepare tart shells; cool.
Stir together pudding and sour cream; chill.
Drain raspberries, reserving 2/3 cup syrup.
Mix sugar and cornstarch in small saucepan; gradually stir in reserved syrup.
Cook and stir until mixture thickens and bubbles; remove from heat and chill.
Fill tart shells with lemon mixture; top with a few raspberries.
Spoon about 1 teaspoon raspberry glaze over each.
Stir together pudding and sour cream; chill.
Drain raspberries, reserving 2/3 cup syrup.
Mix sugar and cornstarch in small saucepan; gradually stir in reserved syrup.
Cook and stir until mixture thickens and bubbles; remove from heat and chill.
Fill tart shells with lemon mixture; top with a few raspberries.
Spoon about 1 teaspoon raspberry glaze over each.
Chef
