Mini Pudding Tarts

Directions

1. 1
   For the crust combine flours, salt, baking powder and sugar if using.
2. 2
   Add the oil water mixture to this and stir to combine. Knead into a smooth, elastic dough.
3. 3
   Roll out thinly and cut out 24 rounds with a diameter a tad larger than that of your mini muffin tin.
4. 4
   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.
5. 5
   Press one round of dough into each mini muffin tin hole as you would for bigger tarteletts.
6. 6
   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.
7. 7
   Bake in the preheated oven at 180°C/350°F for about 15-20 minutes or until puffed up and pastry has baked through.
8. 8
   The muffin tips will deflate while cooling.
9. 9
   Allow to cool in the tin for 5 minutes, then remove to a wire rack to cool completely.
10. 10
    Enjoy. :).