From Paulette Vickery's Recipe Collection

JELLO: NEPOLLION TARTS

desserts, pies

1 pkg puff pastry, 17.25oz
1 cup cold milk
1 cup sour cream
1 pkg chocolate pudding, small
1 single quick chocolate sauce

Thaw puff pastry as directed on package. Preheat oven to 375 degrees. Unfold pastry. Cut each sheet into 4 squares. Fold each square in half diaginally. Cut along 2 unfolded edges leaving 1/2 inch rim all around. Do not cut completely through to the center. These cuts start on the folded edge. Unfold pastry. Fold outer top righthand corner, (A), over to inner bottom lefthand corner, (B). Fold outer bottom lefthand corner, (C), over to inner top righthand corner, (D). Repeat with remaining squares. Place pastries on baking sheet. Pierce bottom of each pastry in several places with a fork. Bake for 12-15 minutes, or until golden. If pastry rises in center, gently press down with a fork. Cool on rack. Mix milk and sour cream in a small bowl until smooth. Add pudding mix, and beat with a wire whisk until well blended. Let stand 5 minutes, or until slightly thickened. Spoon 1 tablespoon Quick Chocolate Sauce onto bottom of each tart shell. Spoon pudding mixture into shells. Drizzle each tart with 1 teaspoon Quick Chocolate Sauce in spripes. Pull wooden pick through stripes in an up and down motion to feather lines. Chill until ready to serve. Serve with remaining sauce.

Yield: 8 servings



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