Daisy Mold Success

My lovely friend Astrid West sent me this email.  It put a big smile on my face.  Thanks Astrid!

"Besides my children,  this is the prettiest thing I have ever baked!  Thanks Camille and Rachelle!" 

White Chocolate Raspberry Tartlets

 These tartlets are so easy and so yummy!  They're sure to wow your crowd! 

*With your tartlet dough cut and shaped in the mini tartlet tray, gently prick each tartlet with a fork so they don't bubble when baked.  Then prebake your tartlet dough at 425 until golden (8 or so minutes); let them cool.

*Mix 1/2 a tub of cool whip with 1 individual serving cup of your favorite yogurt (I used white chocolate raspberry here).  This will give you loads of filling, so halve the cool whip if you'd like.
*Once your baked tartlet dough is cooled, either use a spoon or pastry bag to fill your tartlets.
*Top with a piece of fruit.

They're addicting!!

For Hosts:
This recipe is on the C list menu and the dessert specialty class