Apricot Tartlet

Mix all ingredients on a work surface or in a bowl and knead into a shortcrust pastry, roll out thinly, cut out rounds and place in small molds, and bake at 165 ° C for 7 to 9 minutes. For the filling: put milk with sugar and pudding powder in a saucepan, stir with a whisk, bring to a boil while stirring constantly, mix in yolks, stir in overcooled sour cream and pour into the small tartlets and bake at 165 ° C for about another 10 minutes. top the finished tartlets with fresh apricots cut into wedges and gloss with a little cake jelly or hot apricot jam.

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