Mix the dry ingredients, then add the butter, beaten eggs and start kneading, gradually adding water. Wrap the crust in aluminum foil and refrigerate for 30 minutes. We spread the crust in a thin sheet and cut larger circles in the shape of a tart. Place the sheets in the shape of a tart and prick with a fork (I put them in the fridge for 15 minutes). Heat the oven and let the tarts brown for about 15 minutes.
Cream: we mix the starch with a little milk. Put the sugar in a saucepan and melt it (be careful not to burn it), add the milk and stir continuously until the sugar dissolves. When it starts to boil, add the starch mixture and stir continuously until it thickens. Turn off the heat and add the butter and mix well. Let cool.
We fill the tarts with caramel pudding and let it cool (I melted 50 g of dark chocolate with 50 g of white chocolate and put on top of each tart)