|Brownie Pudding Tarts|
Today's mini recipe is for Brownie Pudding Tarts. I just took pre-made gluten-free brownies and squished them into muffin cups to make the tart shell, then poured in dairy-free pudding (from a box mix) and topped with a little jam and raspberries. Super quick, super easy, and the kids went nuts!
My brownies are from Foods by George, my pudding mix is from Dr. Oetker, and I used rice milk to make the pudding. If you're in the mood to cook from scratch, you might like to try this GF, DF, eggFree brownie recipe from the Spunky Coconut. It's the right consistency (extremely moist) to make the tart shells properly. Just use your fingers to flatten the brownies and shape them into cups. Make the pudding on the stove, pour it into the shells while it's still hot, then pop the muffin pan right into the fridge for about an hour until the pudding sets. It's fun! (P.S. The box of George's brownies made 8 tarts, and there was enough pudding left over to make two small shell-less cups.)
Shared with Monday Mania, Slightly Indulgent Tuesday, Tea Party Tuesday , Made From Scratch Monday, Homestead Barn Hop , Gluten Free Wednesday, Homemaking LinkUp, Midweek Fiesta, Allergy Free Wednesday, Pennywise Platter, Healing with Food Friday, and Allergy Friendly Summer.