Pudding Tartelettes with Tangerine and Rum Raisins

For the pudding tartelettes, soak the raisins in cognac or rum – preferably overnight – see tip.

Drain the tangerines, drain well. If you cook the pudding fresh, you can add the fruit juice to the pudding and use less milk accordingly.

Beat the egg and mix it. Divide the strudel sheets into 4 squares and place them overlapping in the tartelette molds. Put in the mandarin orange slices, pour the pudding over them and sprinkle the raisins on top.

Bake in a preheated oven at 180 degrees for about 20 minutes, let cool slightly, serve while still warm.

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