Berry tart with vanilla pudding

Ingredients for 1 servings:

• 250 g flour
• 75 g sugar
• ½ lemon(s), zest
• 125 g butter, cold
• 1 egg(s)
• 250 ml vanilla pudding, ready cooked
• 300 g berries, frozen
• e.g. coconut flakes
• n. B. sugar

Instructions

Working time approx. 15 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 1 hour 10 minutes

Makes 12 fruity tarts.

Mix the flour, sugar, and lemon zest. Add the cold butter in small pieces and knead with your hands or a hand mixer until the dough has a crumbly consistency. Add the egg and knead into a smooth dough. Shape the dough into a ball, wrap it in cling film, and refrigerate for 30 minutes. Grease the holes of a muffin tin with oil or butter. Place a thin strip of baking paper in each hole, extending slightly from the hole at both ends. This strip can be used later to lift the cakes from the tin. Preheat the oven to 200°C. Roll out the dough to a thickness of about 3 millimeters. Using a cup, cut out round circles slightly larger in diameter than the muffin cups. Pour the batter into muffin holes. Spoon about 1 1/2 tablespoons of pudding into each hole and sprinkle with 2 tablespoons of frozen berries. If you like, you can also mix some coconut flakes with sugar and sprinkle them over the berries. Bake the tarts for 20-25 minutes. Let them cool, remove from the baking sheet, and serve.