Crust:

Add the graham crackers or digestives to the bowl of a food processor. Process on high speed until fine crumbs form.

Pour in the melted butter and water and blitz until well combined.

Portion the graham cracker mixture into a 12-cup silicone tarlet pan, dividing it equally between the cups.

With damp fingertips, press the crust mixture firmly into the bottom of each cup. (Depending on the size and shape of the pan you’ve chosen, you might have a little bit of the crust mixture left over. Thats okay! Don’t fill the cups too full or you won’t have room for the pudding.)

Filling:

In a medium saucepan, combine the sugar and cornflour/cornstarch.

Whisk in the milk, and continue whisking until the sugar and cornflour dissolve.

Cook mixture over medium heat, whisking frequently, until it comes to a low boil. Continue boiling, whisking continually, until thickened, about 1 minute. (Pudding will continue to thicken as it cools.) Remove from heat.

Stir in the vanilla bean paste and yellow gel food coloring.

Spoon filling over the crust mixture, dividing it equally between the cups. Use a small stepped palette knife to smooth the tops.

Transfer to the refrigerator to chill, at least 1 hour.

Frosting:

In a mixing bowl or the bowl of a stand mixer, whip the butter on high speed until light and fluffy.

Add the confectioner’s sugar, cocoa powder, milk, and sea salt, and mix until well combined.

Carefully “pop” each pudding bite from the silicone tartlet pan.

Transfer frosting to a disposable piping bag fitted with a star tip. Pipe a dollop of frosting on top of each of the pudding bites.

Serve immediately. Store leftovers in an airtight container in the refrigerator for up to two days.