For the crust:
"1 cup + 1 tablespoon of all-purpose flour (160 g)"
"1/3 cup of butter or margarine"
"1/4 cup of confectioner's sugar"
"2 hard-cooked egg yolks passed through a fine-mesh sieve"
"1 whole egg"
For the filling:
"1 prepared package of vanilla pudding (70 g)"
"1/2 pound of fresh raspberries"
For the crust:
"1 cup + 1 tablespoon of all-purpose flour (160 g)"
"1/3 cup of butter or margarine"
"1/4 cup of confectioner's sugar"
"2 hard-cooked egg yolks passed through a fine-mesh sieve"
"1 whole egg"
For the filling:
"1 prepared package of vanilla pudding (70 g)"
"1/2 pound of fresh raspberries"
To make the crust, mix together the flour and butter
Add the remaining ingredients and knead well
Grease 20 small tart molds with a diameter of 7 cm, fill with the crust mixture, and pierce several times with a fork
Bake in a preheated oven (400°F) for about 15 minutes
Prepare the pudding according to package instructions
Let it cool
Mash half of the raspberries and mix with the pudding
Fill the cooled tart shells with the filling mixture and garnish with the remaining raspberries
"Makes 20 tarts."
