In a mixing bowl, combine flour, sugar, and salt, then cut in the softened butter until the mixture resembles coarse crumbs. Add the egg and mix until the dough forms a ball. Roll out the dough on a floured surface to fit your tart pan, then press it into the pan evenly. Bake at 180°C (350°F) for about 15 minutes or until golden brown, then allow it to cool.

Prepare the vanilla pudding according to package instructions, cooking it over medium heat until thickened, which usually takes around 5 to 10 minutes. Stir continuously to avoid lumps and ensure a smooth consistency. Once ready, remove from heat and let it cool to room temperature, for about 20 minutes.

In a large mixing bowl, add the cooled vanilla pudding and Greek yogurt. Gently fold the yogurt into the pudding using a spatula until completely blended, ensuring a creamy and smooth filling.

Once your crust has cooled, pour the creamy filling into the tart shell, spreading it evenly across the base. Use a spatula to smooth the top for an elegant finish.

Cover the assembled tart with plastic wrap or a lid, and place it in the refrigerator. Allow it to chill for a minimum of one hour.

Before serving, take the tart out of the fridge and add your choice of fresh fruits and chocolate shavings on top for decoration.