Mini Pudding Tarts Recipes

Steps:

• Heat oven to 450ºF.
• Spray 24 mini muffin pan cups lightly with cooking spray. Cut each pie crust into 12 wedges. Press 1 wedge up and around inside of each prepared cup to form shell, pressing edges of dough together as necessary to completely cover bottom and side of cup. Bake 10 to 12 min. or until golden brown; cool slightly. Remove to wire racks; cool completely.
• Meanwhile, beat pudding mix and milk in medium bowl with whisk 2 min. Stir in COOL WHIP; spoon into resealable plastic bag. Refrigerate until pie crusts are cooled.
• Cut off one bottom corner of filling bag; use to fill pie crusts. Top with berries just before serving.

Steps:

• Beat pudding mix and milk with whisk 2 min.
• Spoon into graham crusts, adding about 1/2 cup to each.
• Refrigerate 1 hour. Top with remaining ingredients before serving.

Steps:

• Preheat the oven to 375 degrees F.
• Place the tart shells on a rimmed baking sheet. Prick the bottoms and sides of the dough with a fork. Bake on the bottom rack until the dough is golden brown and cooked through, 12 to 14 minutes. Remove from the oven. Let the tart shells cool completely on a wire rack.
• Meanwhile, make the pastry cream. Whisk together the egg yolks, sugar and cornstarch in a medium bowl. Heat the milk in a medium saucepan until bubbles form around the edges. Gradually add the milk to the egg mixture, whisking constantly. Return the mixture to the saucepan. Stir in the sherry. Cook over low heat, whisking constantly, until the mixture thickens and coats the back of a wooden spoon. Stir in the butter and vanilla and let cool completely.
• Spoon the cooled custard into the tart shells. Top with the fruit. Heat the apricot jelly in a saucepan or the microwave until melted. Brush the jelly onto the fruit. Let stand until set.

Steps:

• 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. :).