Chocolate Pudding Tartlets.
Makes 4 tartlets
Pastry Crust :
- 1-1/2 cups flour
- 2 tbsp sugar
- 1/2 cup cold butter
- 1/8 tsp salt
- 1 egg, beaten
- few drop of cold milk/cold water if too dry.
Mix flour+sugar+salt+butter into crumble, add beaten egg (few drop of cold milk/cold water if needed ) then knead briefly and shape into a disc. Wrap with cling wrap, fridge about 20 to 30 minutes. Or freezer about 15 minutes.
Using a rolling-pin flatten the pastry dough between plastic wrap, evenly thin and wide. Transfer on each pastry form, tidy up the bottom and the sides. Prick with a fork.
Bake in preheated oven at 205 C for 5 minutes then reduce temperature to 180 C for 15 minutes. Remove and cooling down.
Chocolate pudding filling :
- 1 sachet Quick Chocolate pudding powder mix
- 300 ml milk
- 1 small can mandarin orange, drain the juice
Using electric mixer, beat in high-speed for 3 minutes until thicken. (No cook pudding).
Spoon the filling onto pastry shell and garnish with mandarin orange on top.
Chill in the fridge to set.
The remaining pudding I put in the glass.