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12 servings, 1 tart (75 g) each
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Use small sharp knife to cut each strawberry into 5 thin slices, starting at tip end of strawberry and being careful to not cut all the way through strawberry. Gently separate slices in each strawberry to resemble flower.
If you don't have a piping bag, you can instead use a resealable plastic bag. Spoon pudding mixture into bag, then cut small piece off one bottom corner of bag and use to squeeze pudding mixture into cooled tart shells.
The tart shells can be prepared ahead of time. Cool, then store in tightly covered container at room temperature up to 24 hours before filling as directed. For added convenience, the filled tart shells can be refrigerated up to 3 hours before serving.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.