MinivTurtle Pudding Pies

• Vegetarian

• Refrigerated

  • 1 Egg

• Condiments

  • 1/4 cup Dulce de leche or thick caramel sauce

• Baking & Spices

  • 1/2 cup Chocolate
  • 1 tbsp Cocoa powder
  • 1 1/2 tbsp Corn starch
  • 1/4 cup Sugar
  • 1 Whipped cream

• Nuts & Seeds

  • 1/4 cup Pecans, toasted

• Bread & Baked Goods

  • 12 Tart shells, frozen

• Dairy

  • 1 cup Milk

Found on thereciperebel.com

Description

Ingredients

• 12 frozen tart shells
• ¼ cup chopped, toasted pecans
• ¼ cup dulce de leche or thick caramel sauce
• Whipped cream
• ¼ cup sugar
• 1 tablespoon cocoa powder
• 1½ tablespoons corn starch
• 1 egg
• 1 cup milk
• ½ cup chopped chocolate

Directions

• Bake tart shells according to package directions. Set aside to cool to room temperature.
• Meanwhile, prepare your pudding. In a large skillet, whisk together sugar, cocoa and corn starch. Add the egg and milk and whisk until smooth.
• Place over medium heat and cook and stir until thickened (it will look like pudding!) about 6-8 minutes. Stir in chocolate until melted. Strain through a fine mesh sieve into a clean bowl.
• Add 1 teaspoon of pecans and 1 teaspoon of caramel into the bottom of each tart shell. Top with chocolate pudding and refrigerate at least 1-2 hours or until set.
• Garnish with whipped cream and additional caramel and pecans. Store leftovers in the refrigerator up to 3 days.