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1
Whip cream.
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2
Drain mandarin-orange sections.
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3
Peel and slice kiwifruit.
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4
Coarsely grate chocolate square.
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5
Prepare tart shells; Into medium-sized bowl, measure flour and butter or margarine.
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6
With fingertips, blend flour and butter until mixture resembles coarse crumbs.
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7
In cup, beat cold water with egg yolks.
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8
Add yolk mixture to flour mixture, stirring to mix well.
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9
Shape pastry into a ball.
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10
With floured 4 1/4 inch round cookie cutter, cut out 20 pastry circles, rerolling trimmings if necessary.
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11
With fork, prick pastry in many places.
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12
Arrange tart pans in 2 jelly-roll pans for easy handling.
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13
Bake 20 to 25 minutes until pastry is lightly browned.
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14
In cup, beat egg whites until frothy.
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15
Quickly brush hot tart shells with beaten egg whites.
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16
Cool tart shells in pans on wire racks 10 minutes.
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17
With knife, gently loosen tart shells from sides of pans; remove from pans; cool completely on wire racks, about 20 mintes.
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18
When tarts shells are cool, prepare cream filling.
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19
Prepare 2 packages of instant pudding mix as label directs, but prepare both packages together and use only a total of only 2 1/2 cups milk.
