Pudding Tartlets

Juice the lemon and set the juice aside.

Cook the vanilla pudding powder with 4 tablespoons of sugar and the whole milk according to the package instructions, until the pudding thickens.

Pour the pudding into a bowl and let it cool.

Preheat the oven to 160 °C fan (or 180 °C conventional) and prepare a muffin tin.

Thoroughly mix the flour and baking powder in a bowl.

Whisk 120 g sugar with the egg(s), natural yogurt, lemon juice and oil in a second bowl.

Quickly fold the flour and baking powder mixture into the yogurt mixture until just a smooth batter forms.

Put about 1 tablespoon of batter into each muffin cup and press a small well into the center with a spoon.

Place about 1 tablespoon of cooled pudding into each well and spread the remaining batter evenly over it.

Bake the tartlets for 20–25 minutes until golden brown.

Let the muffins rest in the tin for 5 minutes and then carefully remove them from the cups.

Cool completely on a wire rack and serve fresh.