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Mini Chick Tartlets

Instant vanilla pudding and store-bought lemon curd transform mini pie shells into cute baby chicks for an Easter snack or dessert that kids will love eating and helping to make.

Serves 6
Ready in 45 mins
Prep time 15 mins
Chill time 30 mins
321 calories per serving


> 2 cups cold whole milk
> 1 (3.4 oz) box instant vanilla pudding
> 6 mini graham cracker crusts
> 2/3 cup prepared lemon curd
> 8 - 10 orange and yellow chewy square candies, for decorating
> 12 chocolate chips


Using the milk, prepare the instant pudding according to package directions.
Divide pudding among the crusts. Refrigerate 30 min. to set. Add the lemon curd to a small bowl, stirring to loosen mixture. Top each tart with 2 tbsp lemon curd, spreading into an even layer. Refrigerate until ready to serve.
When ready to serve, with kitchen shears, cut the candies into triangles for beaks, wings, and feet. Arrange the chocolate chips, flat-sides up, as eyes.

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