Sugar Cookie Tarts With Berries And Cream

Total Time: 39 mins Preparation Time: 25 mins Cook Time: 14 mins

Ingredients

• Servings: 8
• 3/4 cup cold water
• 1 cup heavy whipping cream, divided
• 1 (3 1/2 ounce) package instant vanilla pudding
• 1 (16 1/2 ounce) package refrigerated sugar cookie dough (use nestle toll house bar dough)
• 1 -2 tablespoon all-purpose flour
• 1 cup mixed berry, such as blueberries, raspberries, strawberries, blackberries

Recipe

• 1 preheat oven to 325 degrees.
• 2 break off 3 squares of cookie dough and form into a ball.
• 3 lightly coat the dough with flour and roll on lightly floured surface to about 1/8-inch thick (wide enough to fit 4-inch tartlet pan).
• 4 place dough in ungreased tartlet pan (if you do not have nonstick pans, then grease).
• 5 push dough into the grooves of the pan and flatten the bottom with a disch or drinking glass.
• 6 place tartlet pans on baking sheet.
• 7 bake 14-16 minutes or until light golden brown on top.
• 8 remove from oven to wire rack.
• 9 cool 15-20 minutes (cookie shells will have risen a bit in oven, but will settle upon cooling).
• 10 meanwhile, beat water, 1/2 cup cream and pudding mix in small mixer bowl on low for 1 minute or until thoroughly mixed. refrigerate 5 minutes.
• 11 beat remaining 1/2 cup cream in another small mixer bowl on high until soft peaks form.
• 12 gently fold whipped cream into pudding mixture until well incorporated.
• 13 remove shells from pans to serving plates with tip of knife.
• 14 spoon 1/4 cup of pudding mixture into each cookie shell up to rim.
• 15 place a small handful of berries decoratively on top.
• 16 refrigerate for up to 1 hour or serve immediately.