Simple Tapioca Pudding Tartelettes

Until recently my experience with tapioca pudding had been pretty limited. Lately though, I’ve been using tapioca and experimenting with different ways to serve it. One of the great things about tapioca is that it’s the perfect blank canvas for any number of toppings. I think it would make an amazing trifle, and parfaits would be a simple and delicious Summer treat.

Tapioca Tartelettes|Frankly Entertaining

For my latest tapioca experiment I decided to make Tapioca Pudding Tartelettes. I made a simple shortbread crust, but if you want to go extra simple you can also use a premade pie crust or a roll of sugar cookie dough. The great thing about this recipe is how quickly it comes together. Even making the dough from scratch, the whole thing tales than a half an hour of hands on time. I used Kozy Shack Tapioca Pudding for the filling and blueberries for the topping. You can also prepare all of the elements ahead of time and then assemble right before you’re ready to eat.

Tapioca Tartelettes|Frankly Entertaining

Summer is a perfect time for easy and casual get togethers. I don’t know why, but for some reason visitors prefer to come to Alaska in the Summer, and this Summer will be no exception for us. We are eagerly anticipating the arrival of friends and family next month, and we’re looking for ways to entertain while still being able to spend most of our time with our guests, instead of in the kitchen.

Kozy Shack Tapioca Pudding

I used the tub of Kozy Shack Tapioca Pudding, but if you want this to be even simpler, you can use the individual cups and top them with cookie bits and fruit. You’ll get a very similar texture and taste with about 60 seconds worth of effort!

Tapioca Tartelettes

Tapioca Pudding Tartelettes

Ingredients:

  • Kozy Shack Tapioca Pudding
  • 1/2 c. butter, cut into chunks
  • 1/3 c. confectioner’s sugar
  • 1 1/2 c. flour
  • 1 egg yolk
  • In season fresh fruit or fruit topping. I used fresh blueberries and this blueberry topping.

Instructions:

  1. To make the shortbread dough, combine butter, sugar and flour in a food processor and pulse until the mixture resembles a heavy crumb.
  2. Add the egg yolk and mix until the dough comes together.
  3. Divide the dough into 24 even pieces and then place each piece into the openings of a mini muffin pan. Tamp down each piece of dough, creating the tartelette shell.
  4. Bake in a 350º oven for 10-12 minutes.
  5. Let the shells cool and remove from the muffin tin.
  6. Fill the shells with the tapioca pudding and top with the fruit.

 

Kozy Shack is celebrating the Summer of Pudding on their Facebook and Instagram pages. Make sure to follow them!

 

 

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Simple Tapioca Pudding Tartelettes
Author: 
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 24
 
Tapioca Pudding Tartelettes
Ingredients
  • Kozy Shack
  • Tapioca Pudding
  • ½ c. butter, cut into chunks
  • ⅓ c. confectioner's sugar
  • 1½ c. flour
  • 1 egg yolk
  • In season fresh fruit or fruit topping. I used fresh blueberries and this
  • blueberry topping
  • .
Instructions
  1. To make the shortbread dough, combine butter, sugar and flour in a food processor and pulse until the mixture resembles a heavy crumb.
  2. Add the egg yolk and mix until the dough comes together.
  3. Divide the dough into 24 even pieces and then place each piece into the openings of a mini muffin pan. Tamp down each piece of dough, creating the tartelette shell.
  4. Bake in a 350º oven for 10-12 minutes.
  5. Let the shells cool and remove from the muffin tin.
  6. Fill the shells with the tapioca pudding and top with the fruit.

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6 Comments

  1. Looks so good and easy…pinned it to my recipe board! Thanks for sharing!

     
  2. I like how simple this is, and I could use a gluten-free sugar cookie recipe to make the cups too.

     
  3. So Simple! I’ll be trying this. Thank you

     
  4. I never would have thought about using tapioca pudding in these tartlettes! Great option!

     
  5. Thanks so much, Sara!