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Napoleon Tarts Recipe
|Frozen puff pastry sheets||17 1⁄4 Ounce (1 Package)|
|Cold milk||1 Cup (16 tbs)|
|Sour cream||1⁄2 Pint (1 Cup)|
|Instant pudding and pie filling||4 Ounce (Any Flavor, 1 Package, 4-Serving Size, Jell-O)|
|Quick chocolate sauce||1 Tablespoon|
Serving size: Complete recipe
Calories 3099 Calories from Fat 1697
% Daily Value*
Total Fat 188 g289.8%
Saturated Fat 69.4 g347%
Trans Fat 0 g
Cholesterol 149.7 mg
Sodium 3092.2 mg128.8%
Total Carbohydrates 303 g101.1%
Dietary Fiber 11.9 g47.6%
Sugars 117.8 g
Protein 49 g97.7%
Vitamin A 32.3% Vitamin C 3.6%
Calcium 51.9% Iron 2.6%
*Based on a 2000 Calorie diet
Preheat oven to 375°.
Cut each sheet into 4 squares.
Fold each square in half diagonally.
Cut along 2 unfolded edges, leaving 1/2-inch rim all around (do not cut completely through to center).
Fold outer top righthand corner (A) over to inner bottom lefthand corner (B); fold outer bottom lefthand corner (C) over to inner top righthand corner (D).
Repeat with remaining squares.
PLACE pastries on baking sheets.
Pierce bottom of each pastry in several places with fork.
Bake for 12 to 15 minutes or until golden.
If pastry rises in center, gently press down with fork.
Cool on rack.
MIX milk and sour cream in small bowl until smooth.
Add pudding mix.
Beat with wire whisk until well blended, 1 to 2 minutes.
Let stand 5 minutes or until slightly thickened.
SPOON 1 tablespoon Quick Chocolate Sauce onto bottom of each tart shell.
Spoon pudding mixture into shells.
DRIZZLE each tart with 1 teaspoon Quick Chocolate Sauce in stripes.
Pull wooden pick through stripes in an up and down motion to feather lines.
Chill until ready to serve.