Pistachio Pudding Tarts

Beautiful green St. Patrick's Day Pistachio Pudding Tarts or for any other occasion for that matter.


Tart Shells

  • 1 cup butter, softened
  • 8 ounces cream cheese, softened
  • 2 cups all-purpose flour


  • 1 (3.4 ounce) box instant pistachio pudding mix
  • 1 3/4 cups cold milk


  1. Tart Shells: In a mixing bowl, combine butter, cream cheese and flour; mix well. Shape into 48 (1-inch) balls; press onto the bottom and up the sides of ungreased miniature muffin cups.
  2. Bake at 400 degrees F for 12 to 15 minutes or until lightly browned.
  3. Cool for 5 minutes; carefully remove from pans to a wire rack to cool completely.
  4. Filling: Combine pudding and milk in a mixing bowl; beat on low speed for 2 minutes. Cover and refrigerate for 5 minutes.
  5. Spoon into tart shells; serve immediately.

Yield: 4 dozen