- 1 box chocolate cake mix
- 1 egg
- 1/2 cup melted butter
- 1 3.4 oz box instant chocolate pudding
- 1 cup half and half
- 1 8 oz container cool whip
- fresh raspberries
- 1. In a large bowl, mix together the cake mix, egg and butter until smooth. Scoop batter 2/3rds full into a mini muffin tin sprayed with non stick spray. Bake at 350 degrees for about 10 minutes or until the edges are set. Immediately press down the centers of the cups using a tart shaper or a plastic lid of a soda or water bottle. Cool completely.
- 2. In a medium bowl, mix the pudding with the half and half until smooth. Fold in the cool whip. Spoon or pipe into the tarts and top with a fresh raspberry.
Original idea and recipe from Laurie Gustafson