1 To prepare the tart dough, stir all ingredients and knead a ball of dough. Put it in a cold place for 30 minutes. Remove the dough from the cold and stretch it with a rolling pin sheet, 1 cm thick. Butter and dust with flour 10 wavy tart shapes. Spread the dough into these forms, sting them from place to place and bake 10 minutes at low heat. Remove and let the tarts cool.

Cream

2 Stir a sachet of powdered pudding with 4 tablespoons of sugar and 10 tablespoons of milk. Put the remaining milk in a saucepan on fire. When heated, pour the pudding composition with caramel flavor. Stir until thickened. Let it cool slowly.

3 Fill the tart forms while the pudding is still hot and fluid. Let it cool completely.

4 Garnish with cherry, apricot slices and chocolate sauce optional