Cooking Directions

• Heat the oven to 375°F.  Lightly grease 24 (2 1/2-inch) muffin-pan cups.
• Sprinkle the flour on the work surface.  Unfold 1 pastry sheet on the work surface.  Roll the pastry sheet into a 9 x 12-inch rectangle.  Cut into 12 (3-inch) squares.  Repeat with the remaining pastry sheet.  Press the pastry squares into the muffin-pan cups. Brush the edges of the pastry squares with the egg.
• Bake for 10 minutes or until the pastries are golden brown.  Let the pastries cool in the pans for 5 minutes.  Remove the pastries from the pans and let cool completely on wire racks.
• Stir the pudding mix and milk according to the package directions in a large bowl. Stir in the jam.  Fold in the whipped topping.
• Spoon about 1 tablespoon pudding mixture into each tartlet shell. Refrigerate for 10 minutes.  Top with the raspberries.  Sprinkle with the confectioners' sugar.

Ingredients

• 2 tablespoons all-purpose flour
• 1 package (17.3 ounces) Pepperidge Farm® Puff Pastry Sheets, thawed
• 1 egg, beaten
• 1 package (3.9 ounces) instant chocolate pudding and pie filling mix
• 1 cup milk
• 2 tablespoons seedless raspberry jam
• 1.5 cups thawed frozen whipped topping
• 48 raspberries
• 2 tablespoons confectioners' sugar