Shamrock Tarts - St. Patrick's Day Dessert Recipe

St. Patrick's Day dessert Shamrock Tart on a green shamrock patterned napkin

5 from 4 votes

Shamrock Tarts - St. Patrick's Day Dessert Recipe

These Shamrock Tarts are an easy St. Patrick's Day green dessert that will take you about 20 minutes to put together. Made with ready made pie shells, whipped cream and white chocolate pudding, they have a delicious white chocolate and mint flavor, with a hint of almond. They can also be made ahead and are the perfect mini dessert for bringing along to a potluck!

Course Dessert

Cuisine American

Keyword green, mint, St. Patrick's Day, white chocolate

Special Diet Vegetarian

Prep Time 10

Cook Time 7

filling tarts 5

Total Time 22

Servings tarts

Calories 642kcal

Author Terri Gilson

Ingredients

2 -9 inch (23 cm round) rolled pie crusts - I use Pillsbury * or simply use frozen tart shells
32 g -pkg of instant white chocolate pudding mix
1 ¼ cup milk
1 ½ cups whipping cream
1 tablespoon granulated sugar
1 teaspoon green food coloring * add more or less to achieve the color you want
¼ teaspoon almond extract
¼ teaspoon peppermint extract

Garnish

Green sparkling sugar or any green sprinkles

US Customary - Metric

Instructions

Preheat oven to 450 degrees F/232 degrees C.
Unroll crust and flatten, then cut with cookie cutter * or alternatively use regular tart shells as per package directions
2 -9 inch (23 cm round) rolled pie crusts - I use Pillsbury
Spray muffin tin with non-stick spray. Press pie crust into muffin tins and poke with fork a couple of times (on the bottom.)
Bake for 5-6 minutes in prepared oven or until lightly browned.
In a large mixing bowl, combine the milk and white chocolate pudding mix and mix for about 2 minutes with an electric mixer.
32 g -pkg of instant white chocolate pudding mix, 1 ¼ cup milk
In a separate mixing bowl, whip the whipping cream to soft peaks, then add sugar. Whip to stiff peaks.
1 ½ cups whipping cream, 1 tablespoon granulated sugar
Stir flavorings into the whipped cream, then mix in the white chocolate pudding. Add food coloring.
¼ teaspoon almond extract, ¼ teaspoon peppermint extract, 1 teaspoon green food coloring
Fit pastry bag with 1M tip, fill with filling and fill each tart( or spoon in).

Garnish

Sprinkle with green sparkling sugar or any green sprinkles
Green sparkling sugar or any green sprinkles

Notes

Recipe Tips:

Make Cutting Pie Dough Easier. Let refrigerated pie dough come to room temperature for 10-15 minutes before rolling—it prevents cracking.

Get the Perfect Green Color. Use gel food coloring for a vibrant green without altering the texture. Wilton and AmeriColor brands work well. If using liquid food coloring, add a drop at a time to avoid making the filling too runny.

Prevent Soggy Tart Shells. Bake the tart shells until they are golden brown and crisp to prevent them from getting soggy when filled. You can also brush the baked shells with melted white chocolate before adding the filling to create a moisture barrier.

Achieve a Light & Fluffy Filling. Use cold heavy whipping cream (33-36% fat) for the best texture. Warm cream won’t whip properly. Whip the cream to stiff peaks before folding it into the pudding for an extra airy filling. Chill the filling for at least 30 minutes before piping to help it hold its shape.

🌡️Storage

Store the tart shells separately from the filling. The shells can be stored in an airtight sealed container at room temperature for a week. The filling should be stored in a sealed airtight container in the fridge for up to 3 days.

The tart shells will freeze for up to 3 months, but the filling does not stand up well to freezing.

Nutrition