Ingredients
-
-
1 cup all-purpose flour
-
1 tablespoon cornstarch
-
2 tablespoons sugar
-
4 tablespoons low-fat cream cheese (Neufchatel)
-
2 tablespoons unsalted butter, diced
-
1 teaspoon unsalted butter, diced
-
-
2 (4 ounce) prepared fat-free vanilla pudding, snack cups
-
1 egg yolk, lightly beaten
-
2 tablespoons nonfat milk
-
1 pinch salt
Instructions
- To prepare shells, preheat oven to 350°F Spray 24 nonstick mini-muffin cups with cooking spray.
- Pulse the flour, cornstarch, sugar, and salt in a food processor. Add cream cheese, butter, and milk. Pulse until mixture forms into fine, damp crumbs. Press into a ball and knead gently a few times.
- Divide the dough into 4 pieces; then divide each one into 6 tablespoon size pieces. Gently press each piece into the bottom and up the sides of the prepared muffin cups. Make a few holes in the bottom of each cup with a fork. Lightly brush the inside of each cup with the egg yolk. Bake until golden along the edges (about 20 min). Cool completely.
- To assemble, spread 1 tsp pudding into each cooked shell. Top with berries. Just before serving, sift a light dusting of confectioners sugar over the tartlets.
- 1 Point per serving (1 tartlet).