Difficulty: Medium - experience needed
Dietary guidance: v n
20-30 frozen mini tart shells
1 box plain vanilla pudding (cook & serve)
3-4 bags of Earl Grey tea
Read the directions on the box of the pudding. Take the recommended amount of milk for the recipe and begin heating on the stove at very low heat. While it is heating, add the teabags and let them infuse with the milk for 15-20 minutes. (Here is where you need to be careful to avoid burning or scalding your milk...)
When the milk is a nice dark milky tea color, strain our the teabags and prepare pudding as per package directions, using your tea-milk in place of regular milk. (If your tea-milk doesn't look dark enough before this step, try adding another couple bags of tea and letting them steep, first)
Put the freshly cooked pudding into a bowl and pop it in the fridge to cool for about 3-4 hours.
While your pudding is in the fridge, lay your tartlette shells out on a cookie sheet and bake them in the oven at 350 degrees until they are a nice golden brown. This can be best done to package directions, but I find that it takes around 20-30 minutes.
Once your pudding is cool (Not warm, not tepid, COOL! -- when I made this the first time, I let my pudding sit in the fridge over night just to make sure...), use a piping bag to fill your tartlette shells with it! Add a garnish of whipped cream, or candied lemon peel.. or whatever suits your fancy at this point.
Serve them to your friends. They will love them.