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For tartlet shells, in a medium bowl, stir together flour, granulated sugar and ground almonds. Using a pastry blender, cut in butter until pieces are pea-size. In a small bowl, combine egg yolk and 2 tablespoons water. Gradually stir the yolk mixture into the flour mixture until combined. If necessary, add enough of the remaining 1 tablespoon water, one teaspoon at a time, to make a dough that starts to cling together. Gently knead just until smooth; form dough into a ball. If necessary, cover and chill about 1 hour or until dough is easy to handle.
Preheat oven to 350°F. Divide dough into 24 pieces. Shape pieces into balls. Press dough evenly into the bottoms and up the sides of 24 (1 3/4-inch) muffin cups. Bake about 15 minutes or until lightly browned. Cool completely in muffin cups on a wire rack. Remove from muffin cups.
For filling, in a medium bowl, combine pudding mix, evaporated milk, vanilla and almond extract. Beat with an electric mixer on medium speed about 2 minutes or until smooth.
Spoon 2 teaspoons of the filling into each tartlet shell. Cover and chill for 2 to 24 hours.
To serve, top each tartlet with about 1/2 teaspoon of the spreadable fruit and a strawberry slice and/or a few sliced almonds. If desired, dust with powdered sugar.