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White Chocolate-Raspberry Tartlets

White Chocolate-Raspberry Tartlets 

Prep Time: 10 min. | Total Time: 10 min. | Makes: 15 servings, 2 tartlets each 


  • 1 pkg. (3.4 oz.) GODIVA White Chocolate Vanilla Bean Flavor Pudding 
  • 2 cups cold milk 
  • 8 tsp. raspberry jam
  • 2 pkg. (1.9 oz. each) frozen mini phyllo shells (15 shells each) 
  • 30 fresh raspberries (about 2 cups) 
  • 1/4 cup slivered almonds, toasted 


  1. BEAT pudding mix and milk with whisk 2 min. Let stand 5 min.
  2. SPOON about 1/4 tsp. jam into each phyllo shell; spoon pudding over jam.
  3. TOP each tartlet with 1 raspberry. Sprinkle with nuts. 


How to Toast Nuts:

Toasting nuts adds crunch and intensifies their flavor.
MICROWAVE METHOD: Place up to 1 cup of nuts in a shallow microwaveable dish.  Microwave on HIGH until fragrant and crisp, stirring every 30 sec.
STOVETOP METHOD: Place nuts in ungreased skillet.  Cook on medium heat until golden brown, stirring frequently.
OVEN METHOD: Spread nuts in single layer in a shallow baking pan. Bake at 350°F for 8 to 10 min. or until golden brown, stirring occasionally.