Berries and Cream Tartlets

Berries and Cream Tartlets
  • Prep Time
  • Cooking Time
  • Skill Level
  • Makes


  • 3/4 cup cold water
  • 1 cup heavy whipping cream, divided
  • 1 package (3.4 oz.) vanilla instant pudding and pie filling mix
  • 1 package (16.5 oz.) NESTLÉ® TOLL HOUSE® Refrigerated Sugar Cookie Bar Dough
  • 1 to 2 tablespoons all-purpose flour
  • 1 cup mixed berries, such as blueberries, raspberries, strawberries, blackberries


NOTE: 8 four-inch nonstick (or well greased) tartlet pans are needed for this recipe.

PREHEAT oven to 325° F.

BREAK off 3 squares of cookie dough and form into a ball. 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). Place dough in ungreased tartlet pan (if you do not have non-stick pans, then grease). Push dough into the grooves of the pan and flatten the bottom with a disc or drinking glass. Place tartlet pans on a baking sheet.

BAKE for 14 to 16 minutes or until light golden brown on top. Remove from oven to wire rack. Cool for 15 to 20 minutes (cookie shells will have risen a bit in oven, but will settle upon cooling).

MEANWHILE, BEAT water, 1/2 cup cream and pudding mix in small mixer bowl on low for 1 minute or until thoroughly mixed. Refrigerate for 5 minutes. Beat remaining 1/2 cup cream in another small mixer bowl on high until soft peaks form. Gently fold whipped cream into pudding mixture until well incorporated.

REMOVE shells from pans to serving plates with tip of knife. Spoon 1/4 cup of pudding mixture into each cookie shell up to rim. Place a small handful of berries decoratively on top. Refrigerate for up to 1 hour or serve immediately.

Nutritional Information

% Daily Value *

  • Total Fat 14g 22%
  • Saturated Fat 8g 40%
  • Cholesterol 45mg 15%
  • Sodium 230mg 10%
  • Carbohydrates 24g 8%
  • Dietary Fiber 1g 4%
  • Vitamin A 10%
  • Vitamin C 6%
  • Calcium 2%
  • Iron
  • Sugars 17g
  • Protein 1g

* Percentage Daily Values are based on a 2000 calorie diet.