Blueberry Tarts with Vanilla Pudding

A few weeks ago I was called to bake for a wedding, they asked me to make some tarts and chocolate covered strawberries for the dessert table at the reception.  The bride stated that her color scheme for the wedding was brown and purple so she thought it would be a great idea to have me make some blueberry tarts to help match her color scheme.  I decided to make homemade shortbread tart crusts from scratch, top them with homemade vanilla pudding, and garnish them with blueberries and semisweet chocolate. 

The shortbread crusts worked out really well and the recipe was easy to follow.  I found that during baking they did puff up a little bit so I had to pierce them with a fork half way through baking them.  I made the tart shells in advance and they last for a few days stored in a air tight container. I've made this vanilla pudding recipe before and I find it full proof, it always turns out well and tastes very smooth and creamy.  The vanilla pudding is best after it has sat in the refridgerator overnight.  The combination of all the ingredients worked out well, they were best eaten right after asembly but they also tasted good after a few hours in the fridge.