Strawberry pudding tart

Name: Strawberry pudding tart - Eugenia L.
Ingredients: 2 strawberry puddings; 700 ml milk; 6 tbsp cold milk; 7 tbsp sugar; 6 tbsp flour; 6 tbsp sugar; 1 vanilla sugar; 2 packets baking powder; 100 g strawberries; 60 g cherries; 5 kiwis; 1 banana; 1 packet gelatin; 7 eggs

Dessert - Strawberry pudding tart by Eugenia L. - Recipia

The strawberry pudding tart is made from a simple base, pudding cream, and fresh fruits. The base is baked for about 30 minutes, and after cooling, it is topped with pudding, fruit slices, dark chocolate, and gelatin. It is a light dessert, perfect for when you want a fruity treat without a complicated cream. Quick Info Preparation time: not specified in the original recipe Baking time: approximately 30 minutes Total time: depends on the cooling time of the base and the tart Servings: number not specified; cut according to the size of the tray Difficulty: medium Recipe type: fruit tart, pudding, and fluffy base Ingredients For the base 7 eggs 6 tablespoons sugar 1 packet vanilla sugar 6 tablespoons flour 2 packets baking powder A pinch of salt For the pudding 2 packets strawberry pudding 700 ml milk 6 tablespoons cold milk 7 tablespoons sugar For the fruits and decoration 100 g strawberries 60 g cherries 5 kiwis 1 banana Dark chocolate, for sprinkling 1 packet gelatin 8 tablespoons cold water, for dissolving the gelatin Preparation Method 1. Prepare the base Separate the egg whites from the yolks. Place the egg whites in a clean bowl, add a pinch of salt, and beat until stiff peaks form. In another bowl, beat the yolks with the 6 tablespoons of sugar and the vanilla sugar. Mix until the mixture becomes lighter in color, then add the flour and baking powder. Pour the yolk mixture over the beaten egg whites and gently fold them together. Mix just enough to achieve a homogeneous batter, without overmixing once the egg whites are combined with the other ingredients. Pour the batter into a tray lined with parchment paper. The oven should be preheated. Bake the base for about 30 minutes. The time is approximate, as it may vary depending on the oven and the size of the tray. The base should be baked before removing it from the oven. 2. Prepare the gelatin Place the gelatin in 8 tablespoons of cold water and let it dissolve according to the basic recipe steps. It is important to prepare it before assembling the tart, as it will be used over the fruit layer. 3. Prepare the fruits Wash and peel the fruits. Slice the strawberries, kiwi, and banana. Prepare the cherries to be placed on top of the pudding. Set the fruits aside until the base and pudding are ready. The banana can be sliced closer to the assembly time to avoid browning. 4. Cook the pudding Bring the 700 ml of milk to a boil. Separately, mix the two packets of pudding with the 6 tablespoons of cold milk and the 7 tablespoons of sugar. Mix well to avoid lumps. When the milk is hot, add the pudding mixture and continue to stir. Keep the cream on the heat until the pudding thickens. Once thickened, the pudding is used to cover the base. If left to sit, it may form a film on the surface, so it's best to spread it after the base has cooled. 5. Assemble the tart When the base has cooled, carefully remove the parchment paper. Place the base on the plate or tray where you will serve the dessert. Spread the pudding over the base and smooth it out evenly with a spatula. It does not need to be perfectly smooth, but the cream should be distributed close to the edges. Arrange the prepared fruit slices and pieces over the pudding. Sprinkle dark chocolate on top, without needing a specific amount, as the recipe does not specify a weight. Finally, add the dissolved gelatin using a spoon. Distribute it over the fruits as evenly as possible. Let the tart cool before serving, so the layers can set. Why I make this recipe often It is an easily adaptable tart based on available fruits, and the pudding is quick to prepare. The base does not require complicated techniques, and the combination of cream, fruits, and chocolate provides different textures in the same slice. It is also useful when you want to use multiple types of fruit in one dessert. Tips and Variations Tips Egg whites should be beaten until stiff before adding the yolk mixture. This way, the base remains airy. Stir the pudding continuously after adding it to the hot milk. It thickens quickly and may stick to the bottom of the pot if not stirred. The base must be cooled before assembly. If it is too hot, the pudding may soften, and the cream layer will not hold. Fruits should be placed after the pudding has been spread. Arrange them in a single layer so that the gelatin can cover them well. Substitutions The recipe uses strawberry pudding, which is the base of the cream. No specific substitution for the pudding is mentioned. Fruits can be used in the indicated quantities or arranged in a different order. It is important to keep the types of fruits in the recipe if you want to follow the original version: strawberries, cherries, kiwi, and banana. Variations You can arrange the fruits in separate rows instead of mixing them, so each slice has a more organized look. Another option is to sprinkle dark chocolate only over the fruits, not over the pudding. If you prefer a simpler decoration, you can use fewer fruits on top and distribute them evenly across the surface. The recipe does not specify an amount for the chocolate, so it can be added to taste. Serving Ideas The tart is served cold, after the base has cooled and the fruits have been placed over the pudding. It can be cut into squares or slices, depending on the shape of the tray. For a neater cut, use a clean knife and wipe the blade between slices if the pudding sticks. Frequently Asked Questions Can I use the same amount of milk for both components? No. For the pudding, 700 ml of milk is used, and the 6 tablespoons of cold milk are mixed separately with the pudding powder and sugar. The gelatin is dissolved in 8 tablespoons of cold water, not in milk. When should the pudding be spread over the base? The pudding is spread after the base has cooled and the parchment paper has been removed. The base should not be assembled while hot. What should I do if the pudding has lumps? Mix the pudding powder very well with the cold milk before adding it to the hot milk. During cooking, stir continuously until the cream thickens. Does the gelatin need to be heated after being placed in water? The basic recipe only states that the gelatin is placed in 8 tablespoons of cold water to dissolve, then added over the fruits with a spoon. No additional steps for heating it are indicated. Can the tart be made without chocolate? Yes, dark chocolate is used for sprinkling at the end, and the amount is not specified. You can reduce it or omit it without changing the base, pudding, or fruits. Nutritional Values The values are approximate, as the recipe does not specify the size of the tray, the number of servings, and the amount of dark chocolate used. Additionally, the exact values may vary depending on the brand of pudding and the size of the fruits. For a slice of a tart divided into approximately 10 servings, not counting the dark chocolate, the estimate is about 250–320 kcal. Protein: approximately 6–8 g Carbohydrates: approximately 40–50 g Fats: approximately 7–10 g Fiber: approximately 2–4 g A slice with more chocolate or a larger amount of pudding may have more calories. Most of the carbohydrates come from sugar, flour, milk, and pudding, while the eggs contribute to the protein and fat content. Storage and Reheating The tart should be stored in the refrigerator, covered, as it contains pudding, fresh fruits, and gelatin. It is served cold and should not be reheated. For the best appearance, the fruits and pudding should be protected from drying out on the surface, and the tart is best consumed as soon as possible after assembly.

Strawberry pudding tart

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