1 1/2 cups all purpose flour
1/2 cup salted butter softened
1/4 cup granulated white sugar
1 large egg, lightly beaten
crushed hazelnuts for the bottoms
Mix all together except for nuts to form a dough and refrigerate 30 minutes.
Put 1/4 teaspoon of crushed hazelnuts in greased tartlet mini pans or mini muffin cups. Add 1 tablespoon in mini tartlet pans .Shape to tin tartlet forms. Bake at 350 until edges start to brown. Cool, remove from tins on to wax paper.
When completely cool fill with desired flavored pudding, top with fruit then 1/2 cup of favorite jelly microwave 25 seconds and use glaze topping over fruit.
Frangelico Vanilla Pudding Recipe:
1 1/4 cups milk
3 large egg yolks
1/3 cup granulated white sugar
1/8 cup all-purpose flour
2 tablespoons cornstarch
1 tablespoon of Frangelico or Vanilla added last.
Blend dry ingredients in a bowl set aside. Add milk slowly beating till smooth whisk in yolks, cook till thickened add vanilla.
Cool, set aside until ready to fill tartlets.