Brownie Tarts

Credit: BYU Ward

Ingredients:

• 1 package chocolate fudge cake mix
• ½ cup melted butter
• 1 egg
• Fresh raspberries, strawberry slices, or chocolate sprinkles
  

For Mousse Filling:

• 1 small package instant chocolate pudding mix (4 oz. box)
• 1 cup half and half
• 1 container frozen whipped topping (8 oz.), thawed

Directions:

Heat oven to 325. Combine cake mix, butter, and egg. Mix well. Use fingers to form small balls of dough and press into mini muffin pans, filling half full. Bake for 8-10 minutes until the edges are set. *Do not overcook!! They should not be hard!!* Remove from oven and use an inverted pop bottle or water bottle cap to make indentations while the cups are still warm. Let cool in pan until set. Remove from pan and cool completely before piping mousse filling into each cup. Top each tart with a fresh raspberry, strawberry slice, or chocolate sprinkles.

For mousse filling: Whisk together pudding and half & half. Stir in a few Tbsp whipped topping to lighten mixture, then fold in remaining topping.