Ingredients

The following ingredients have 12 Servings
  • 12 frozen tart shells
  • 1/4 cup chopped (toasted pecans)
  • 1/4 cup dulce de leche or thick caramel sauce
  • Whipped cream
  • 1/4 cup sugar
  • 1 tablespoon cocoa powder
  • 1 1/2 tablespoons corn starch
  • 1 egg
  • 1 cup milk
  • 1/2 cup chopped chocolate

Instruction

  • 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.