Mini Pudding Tarts

READY IN: 35mins
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • For the crust combine flours, salt, baking powder and sugar if using.
  • Add the oil water mixture to this and stir to combine. Knead into a smooth, elastic dough.
  • Roll out thinly and cut out 24 rounds with a diameter a tad larger than that of your mini muffin tin.
  • My mini muffin pans are non-stick, so I didnt need to grease them, but you might. So prepare your tin like you normally do.
  • Press one round of dough into each mini muffin tin hole as you would for bigger tarteletts.
  • For the filling combine prepared pudding, vanilla extract and eggs. Mix well and then fill into the prepared muffin tin(s). I found that about 1 ts fits nicely.
  • Bake in the preheated oven at 180°C/350°F for about 15-20 minutes or until puffed up and pastry has baked through.
  • The muffin tips will deflate while cooling.
  • Allow to cool in the tin for 5 minutes, then remove to a wire rack to cool completely.
  • Enjoy. :).
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