Strawberry and wild strawberry tart

Name: Strawberry and wild strawberry tart - Lidia H.
Ingredients: Base: 3 eggs; 3 tablespoons sugar; 3 tablespoons flour. Filling: 1 packet of premium bourbon vanilla pudding from Dr. Oetker; 300 ml milk; 3 tablespoons sugar; 25 g butter. Decoration: garden strawberries; 1 packet of red cake gel from Dr. Oetker; 1 tablespoon sugar; 150 ml water.

Dessert - Strawberry and wild strawberry tart by Lidia H. - Recipia

The strawberry and wild strawberry tart came about on a day when the camera returned from repairs, and I finally had the chance to photograph something made at home. I had freshly picked wild strawberries, store-bought strawberries, and a new platter, so I made a simple tart crust, filled it with vanilla pudding, and arranged the fruits on top. In the end, the red gel beautifully binds everything together and protects the fruits. Quick Info Total time: not specified in the original recipe; cooling time for the crust and tart is added. Preparation time: not specified. Baking time: approximately 25 minutes. Servings: not specified; the tart can be sliced according to preference. Difficulty: easy. Recipe type: fruit tart, suitable for a homemade dessert. Ingredients For the crust 3 eggs 3 tablespoons sugar 3 tablespoons flour a pinch of salt butter and flour for greasing and dusting the pan For the filling 1 packet of Dr. Oetker Premium Bourbon Vanilla Pudding 300 ml milk 3 tablespoons sugar 25 g butter For decoration wild strawberries strawberries 1 sachet of Dr. Oetker red Tort-Gelee 1 tablespoon sugar 150 ml water Preparation method 1. Preparing the crust Separate the egg whites from the yolks. Beat the egg whites with a pinch of salt until stiff peaks form. In another bowl, mix the yolks with the 3 tablespoons of sugar until the sugar dissolves. Add the sifted flour and incorporate it. Finally, gently fold the beaten egg whites into the yolk mixture. Mix slowly from the bottom up to retain as much air as possible, allowing the crust to rise beautifully while baking. 2. Baking the crust Grease the tart pan with butter and dust it with flour. Pour the batter into the pan and level it gently. The oven should be preheated. Bake the crust for about 25 minutes. It’s done when a toothpick inserted in the center comes out clean. Let the crust cool before removing it from the pan. Once cooled, invert it or place it on the platter with the hollow side facing up. This will be filled with the pudding cream. 3. Preparing the vanilla cream Place the pudding powder in a saucepan with a thick bottom. Add the sugar and milk gradually, stirring continuously to avoid lumps. Put the saucepan on the heat and whisk constantly. The cream should come to a boil and thicken. When it reaches the consistency of pudding, remove the saucepan from the heat and add the butter. Incorporate the butter while the pudding is still warm, then pour the mixture over the tart crust. 4. Decorating the tart Let the pudding sit for a few minutes, then arrange the wild strawberries and strawberries on top. The fruits can be placed whole or cut, depending on their size and how you want the tart to look. 5. Preparing the red gel Put the sachet of red Tort-Gelee in a bowl along with the sugar and 150 ml of water. Boil the mixture over heat, following the recipe steps, until the gel is ready. Pour the hot gel over the fruits. If it spills over the edges, that’s not a problem. Any excess can be removed to keep the tart looking neat. Let the tart cool before serving, so the filling and gel can set. Why I make this recipe often I love it because it has a simple crust with few ingredients, and the filling is quickly prepared from a packet of pudding, milk, sugar, and a bit of butter. The fresh fruits completely change the tart's appearance, and the combination of vanilla pudding, strawberries, and wild strawberries is perfect for a seasonal dessert. It’s also an easily adaptable recipe based on the available fruits. In this version, the wild strawberries add a more intense flavor, while the strawberries provide volume to the decoration. Tips The egg whites should be beaten until stiff peaks form, and they should be incorporated slowly from the bottom up. If you mix vigorously, the mixture will lose air, and the crust may not rise as well. The flour should be sifted before being added. There is no need for baking powder in this mixture; the crust relies on the air incorporated into the egg whites. Do not remove the hot crust from the pan. It is more fragile right after baking and can break. Wait for it to cool. When preparing the pudding, add the milk gradually and mix well before placing the saucepan on the heat. Continuous stirring while boiling helps prevent the cream from sticking and keeps it lump-free. The gel should be poured while it’s hot. If it reaches the edges of the tart, any excess can be removed after decorating the dessert. Substitutions The recipe uses Dr. Oetker Premium Bourbon Vanilla Pudding and Dr. Oetker red Tort-Gelee. If you use other products, it’s best to follow the instructions on the packaging only for the preparation method of the product while keeping the quantities in this recipe for the other ingredients. The recipe does not specify an exact amount of fruits. You can use wild strawberries and strawberries depending on how much fits on the tart's surface. The important thing is that the fruits form a decorative layer over the vanilla pudding. Variations You can use only strawberries or only wild strawberries if you don’t have both. However, the version with both types of fruit preserves the original combination. Strawberries can be placed whole when they are small or cut into pieces when they are larger. Wild strawberries are more delicate and can be left whole. For a different look, the fruits can be arranged in circles or in a single layer without changing the base of the recipe. Serving ideas Serve the tart cold or after it has cooled well to room temperature. It is easier to cut after the pudding and gel have set. It is suitable as a dessert after a family meal and can be placed directly on the platter since the crust is baked in the tart pan and has the hollow side ready for filling. Frequently asked questions 1. How do I know when the crust is baked? The crust is done when it passes the toothpick test. Insert a toothpick in the center; if it comes out clean, the crust can be removed from the oven. The recipe indicates a baking time of approximately 25 minutes, but checking with a toothpick remains the main reference. 2. Why are the egg whites mixed from the bottom up? Beaten egg whites contain air, and this air helps the crust rise. Slow, bottom-up movements preserve the foam better than vigorous mixing. 3. Can I pour the pudding immediately over the crust? Yes, the pudding can be poured warm over the cooled crust and should sit for a few minutes before adding the fruits. The crust must be cool, but the cream should be used while it is still freshly cooked and fluid enough to spread. 4. What if the gel drips over the edges of the tart? It’s not a problem if the gel drips a little. After pouring, any excess can be removed from the platter to keep the tart looking neat. Nutritional values The values below are estimates and may not be exact since the recipe does not specify the amount of wild strawberries and strawberries or the number of servings. For cutting into 8 portions, without calculating the fruits exactly, one portion may have approximately 150-190 kcal. Approximately, one portion contains: Calories: 150-190 kcal Protein: 4-5 g Carbohydrates: 25-32 g Fats: 4-6 g Most of the carbohydrates come from sugar, flour, pudding, and gel, while the fats primarily come from butter, egg yolks, and milk. The fruits add carbohydrates and fiber, but the exact intake depends on the quantity used. Storage and reheating The tart should be stored in the refrigerator, covered, because it contains pudding and fresh fruits. For strawberries and wild strawberries, it is best to consume it within a short time while the fruits retain their appearance and texture. It should not be reheated. Serve it cold or after it has been at room temperature for a while. If it is very cold, the pudding will be firmer, and the slices will be easier to cut.

Strawberry and wild strawberry tart

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