Ingredients

The following ingredients have 8 Servings
  • 2 Vanilla Sugar Free Instant Pudding
  • 1 ½ cups Milk (-see post for details)
  • 2 tsp Vanilla Extract
  • 1 cup Sugar Free Chocolate Chips
  • 1 cup Heavy Cream

Instruction

  • Prepare the crust as indicated .For the refrigerator crust, Preheat the oven to 400F and grease four small (4”-5”) tart pans with nonstick baking spray. Then cut two circles (about 6” in diameter) from each pie crust and press one into each prepared tart pan. Poke the bottom of each tart shell a few times with a fork. Bake the tart shells for 15-17 minutes, or until they are crisp and golden brown
  • To make the cream, whip together the milk (or substitute of choice), instant pudding mix, and vanilla extract. Whip this until somewhat fluffy- about 2-3 minutes total. Then allow this to sit for a few minutes for some of the air to escape. Cover and refrigerate. This can be done while the pie crusts are baking.
  • To make the ganache, place the the sugar free chocolate in a medium bowl. Then heat the heavy cream in a small saucepan set over medium-low heat, just until it begins to steam. Carefully pour the heavy cream over the chocolate and allow it to sit for one minute as the warm cream will soften the chocolate. Lastly, whisk the chocolate and cream together until the ganache is smooth. Set the ganache aside to cool .
  • To assemble the tarts, place two tablespoons of ganache in each of the shells, evenly spreading it out. Then top this with the pudding, filling the shells completely. Top the pies with the remaining ganache.