Mini Pudding Tarts
Total Time: 35 mins
Preparation Time: 15 mins
Cook Time: 20 mins
Ingredients
- 1/2 cup whole wheat flour
- 1/2 cup flour
- 1 pinch salt
- 1/4 teaspoon baking powder
- 1/2 tablespoon light brown sugar (optional, i dont need it)
- 1/8 cup oil (fill this up to the 1/3 cup mark with water)
- 300 g prepared pudding (i used low fat, low sugar)
- 1 teaspoon vanilla extract
- 2 eggs
Recipe
- 1 for the crust combine flours, salt, baking powder and sugar if using.
- 2 add the oil water mixture to this and stir to combine. knead into a smooth, elastic dough.
- 3 roll out thinly and cut out 24 rounds with a diameter a tad larger than that of your mini muffin tin.
- 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 press one round of dough into each mini muffin tin hole as you would for bigger tarteletts.
- 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 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 the muffin tips will deflate while cooling.
- 9 allow to cool in the tin for 5 minutes, then remove to a wire rack to cool completely.
- 10 enjoy. :).
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