Tartlets with Creamy Vanilla Pudding and Blackberries
- For the dough
- 150 grams
- 50 grams
- 1 pinch
- 100 grams
- For pudding
- ½ packet
Vanilla pudding powder 1 packet for 500 ml (approx 17 oz) of liquid
- 250 milliliters
- 2 tablespoons
- Powdered sugar (for dusting)
For the dough: Mix the flour with the sugar and salt. Place in a mound on a work surface and make a well in the center. Beat the egg and cut the butter into small pea-sized pieces. Place the egg and the butter in the well. With your hands, knead the mixture into to a smooth dough, form into a ball, and wrap in plastic wrap. Refrgerate for for 30 minutes.
For the pudding: Beat the pudding mix with 3 tablespoons milk until smooth. Place the rest of the milk with the sugar in a saucepan. Bring to a boil, stir in the pudding mix, and let thicken, stirrign constatntly. Remove the pudding from the heat, pour into a bowl, sprinkle with powdered sugar, and let cool.
Beat the cream until stiff and fold into the cooled pudding. Refrigerate until ready to use.
For the tartlets: Preheat the oven to 180° C (approximately 350° F) top and bottom heat.
Transfer the dough to a floured surface and roll out thinly. Cut out 12 circles (each around 4 to 5 cm (approximately 1 1/2 to 2 inch) in diameter). Then place the dough into buttered mini tartlet tins, lightly pressing to fit the molds. Bake in the preheated oven for about 12 minutes. Remove from the oven and let cool to room temperature. Once cool, remove the tartlet shells from the tartlet tins.
For the garnish: Rinse the blackberries and pat dry. Fill the tartlets with the pudding and serve garnished with one blackberry and mint leaves.