Sugar Cookie Tarts With Berries and Cream

• 34 cup cold water
• 1 cup heavy whipping cream, divided
• 1 (3 1/2 ounce) package instant vanilla pudding
• 1 (16 1/2 ounce) package refrigerated sugar cookie dough (use Nestle Toll House Bar Dough)
• 1 -2 tablespoon all-purpose flour
• 1 cup mixed berry, such as blueberries, raspberries, strawberries, blackberries

1. Preheat oven to 325 degrees.
2. Break off 3 squares of cookie dough and form into a ball.
3. Lightly coat the dough with flour and roll on lightly floured surface to about 1/8-inch thick (wide enough to fit 4-inch tartlet pan).
4. Place dough in ungreased tartlet pan (if you do not have nonstick pans, then grease).
5. Push dough into the grooves of the pan and flatten the bottom with a disch or drinking glass.
6. Place tartlet pans on baking sheet.
7. Bake 14-16 minutes or until light golden brown on top.
8. Remove from oven to wire rack.
9. Cool 15-20 minutes (cookie shells will have risen a bit in oven, but will settle upon cooling).
10. Meanwhile, Beat water, 1/2 cup cream and pudding mix in small mixer bowl on low for 1 minute or until thoroughly mixed.
11. Refrigerate 5 minutes.
12. Beat remaining 1/2 cup cream in another small mixer bowl on high until soft peaks form.
13. Gently fold whipped cream into pudding mixture until well incorporated.
14. Remove shells from pans to serving plates with tip of knife.
15. Spoon 1/4 cup of pudding mixture into each cookie shell up to rim.
16. Place a small handful of berries decoratively on top.
17. Refrigerate for up to 1 hour or serve immediately.

cold water, heavy whipping cream, vanilla pudding, cookie dough, flour, mixed berry

Taken from www.food.com/recipe/sugar-cookie-tarts-with-berries-and-cream-354708 (may not work)