Individual Almond-Cream Tarts

Directions

Whip cream. Drain mandarin-orange sections. Peel and slice kiwifruit.

Coarsely grate chocolate square. Prepare tart shells; Into medium-sized bowl, measure flour and butter or margarine. With fingertips, blend flour and butter until mixture resembles coarse crumbs. In cup, beat cold water with egg yolks. Add yolk mixture to flour mixture, stirring to mix well. Shape pastry into a ball. With floured 4¼ inch round cookie cutter, cut out 20 pastry circles, rerolling trimmings if necessary. With fork, prick pastry in many places. Arrange tart pans in 2 jelly-roll pans for easy handling. Bake 20 to 25 minutes until pastry is lightly browned. In cup, beat egg whites until frothy. Quickly brush hot tart shells with beaten egg whites. Cool tart shells in pans on wire racks 10 minutes. With knife, gently loosen tart shells from sides of pans; remove from pans; cool completely on wire racks, about 20 mintes. When tarts shells are cool, prepare cream filling. Prepare 2 packages of instant pudding mix as label directs, but prepare both packages together and use only a total of only 2½ cups milk.