Vanilla pudding tart with strawberries and blueberry jam

Name: Vanilla pudding tart with strawberries and blueberry jam - Nadia L.
Ingredients: For the tart dough: 125 g butter; 2 tablespoons sugar; a pinch of salt; 1 egg; 2 tablespoons water; 1 packet vanilla sugar; 1.5 cups flour. For the vanilla pudding: 1 packet Dr. Oetker vanilla pudding; 4; 5 tablespoons sugar; 450 ml milk. Decoration: strawberries; blueberry jam; 1 packet red jelly.

Dessert - Vanilla pudding tart with strawberries and blueberry jam by Nadia L. - Recipia

The tart with vanilla pudding, strawberries, and blueberry jam is made from a shortcrust pastry, cold pudding, and fresh fruits. The crust is baked simply, then allowed to cool before being filled. The strawberries are arranged in the center, while the edges are filled with blueberry jam. Finally, the tart is covered with red jelly and chilled for a few hours to allow all the layers to set. Quick Info Total time: approximately 4-5 hours, including a cooling time of at least 3-4 hours Preparation time: not specified exactly; the dough and pudding are prepared before assembly Baking time: 20-25 minutes Servings: not specified; depends on the size of the tart pan and how the tart is cut Difficulty: easy Recipe type: cold tart with vanilla pudding, strawberries, and blueberry jam Ingredients For the tart dough 125 g butter 2 tablespoons sugar 1 pinch of salt 1 egg 2 tablespoons "aa" – in the original recipe, the ingredient is abbreviated this way and is not clearly specified 1 packet vanilla sugar 1.5 cups flour For the vanilla pudding 1 packet Dr. Oetker vanilla pudding 4-5 tablespoons sugar 450 ml milk For decoration and filling Strawberries, washed and sliced Blueberry jam 1 packet red Tort Gelee For the jelly, follow the preparation instructions on the packet. Note about the ingredient labeled "aa" In the original list, "2 tablespoons aa" appears. I did not complete this mention with another ingredient, as the source does not specify what it means. It is advisable to check the original recipe before preparation. The rest of the ingredients and steps can be followed as indicated below. Preparation method 1. Prepare the dough In a bowl, combine the butter, sugar, salt, egg, vanilla sugar, the 2 tablespoons noted as "aa" in the original recipe, and the flour. Knead until you obtain a homogeneous dough. There is no need to knead too much. It is sufficient for the ingredients to combine and for the dough to be rollable. 2. Place the dough in the pan Roll out the dough and place it in the tart pan. Press it down so that it covers the edges of the pan. Prick the dough with a fork in several places. This step is done before baking, according to the original recipe. 3. Bake the crust Preheat the oven, then bake the dough for 20-25 minutes. The oven temperature is not mentioned in the source recipe, so use the usual setting for baking tart dough, depending on your appliance. The crust should be removed after the indicated time and allowed to cool completely. 4. Prepare the vanilla pudding While the dough is baking, prepare the vanilla pudding according to the instructions on the package, using the pudding packet, the 4-5 tablespoons of sugar, and the 450 ml of milk. After preparation, the pudding should be allowed to cool. Do not put it hot over the dough, as it needs to be cold before filling, and the pudding is also used cold. 5. Fill the tart When both the crust and pudding have cooled, spread the pudding over the base of the tart. Smooth the layer slightly so that the filling is as even as possible. 6. Add the fruits and jam Wash the strawberries, then cut them into pieces. Arrange them in the center of the tart, over the layer of pudding. Fill the edges with blueberry jam. In the original recipe, the strawberries are placed in the center, and the jam is used for the edges, so that the two fillings remain visually separate. 7. Prepare the jelly Prepare the red Tort Gelee following the instructions on the packet. When ready, pour it over the tart, on top of the strawberries and blueberry jam. Follow the instructions on the package for preparing the jelly, as the liquid quantities and method may vary depending on the product. 8. Chill the tart Place the tart in the refrigerator for at least 3-4 hours. This time is necessary for cooling and for the pudding and jelly to set before slicing. Why I make this recipe often The tart is quite simple to prepare once the crust is baked. The pudding can be made while the dough is in the oven, and assembly does not take long once the components have cooled. The combination of vanilla pudding, strawberries, and blueberry jam offers multiple textures in a dessert served cold. Tips Let the crust cool before adding the pudding. If it is warm, the filling will not set properly. The pudding must also be cold when spread over the dough. This is one of the important steps in the recipe. The strawberries should be washed and cut before being placed on the tart. After they are arranged, add the jelly prepared according to the package instructions. Do not shorten the cooling time. The tart should be kept in the refrigerator for at least 3-4 hours, and slicing is easier once the layers have cooled well. Since the oven temperature is not mentioned in the source, keep an eye on the dough towards the end of the 20-25 minutes and follow the usual baking method you use for tart dough. Substitutions The recipe does not provide substitutions for the main ingredients. Keep the vanilla pudding, strawberries, blueberry jam, and red jelly if you want to achieve the combination described in the original version. The ingredient noted "2 tablespoons aa" should not be randomly substituted. The mention is unclear in the provided source and needs to be verified before preparing the dough. Variations You can change the arrangement of the fruits while keeping the same components. The strawberries can be placed in slices or chunks, depending on their size. If you prefer a more uniform presentation, the fruits can be distributed over a larger surface, but the original version specifies strawberries in the center and blueberry jam on the edges. The red jelly is added at the end, after both the fruits and the jam have been placed. It is not advisable to omit it if you want the specific appearance and finish of this tart. Serving ideas The tart is served cold, after being in the refrigerator for at least 3-4 hours. It can be sliced directly from the pan in which it was prepared, after the pudding and jelly have cooled. For cleaner slices, use a sharp knife and cut without pressing down hard on the pudding layer. The tart is suitable as a cold dessert after a meal or for a gathering where a make-ahead dessert is needed. Frequently asked questions 1. Can I put hot pudding over the tart crust? No. In this recipe, both the crust and the pudding must be cold before assembly. Let them cool separately, then spread the pudding over the dough. 2. How long should the tart stay in the refrigerator? The tart should be kept cold for at least 3-4 hours. This is the time indicated in the original recipe and helps the pudding and jelly to set. 3. When is the red jelly added? The jelly is prepared according to the instructions on the packet and is added at the end, over the strawberries and blueberry jam. 4. What does "2 tablespoons aa" mean in the ingredient list? In the provided form, the ingredient appears exactly as "2 tablespoons aa." The source does not explain the abbreviation, so it needs to be verified before preparation. It is not recommended to substitute it with a randomly chosen ingredient. 5. How long is the dough baked? The dough is baked for 20-25 minutes in a preheated oven. The temperature is not specified in the original recipe. Nutritional values The values are estimated and cannot be calculated precisely, as the quantities of strawberries, blueberry jam, and Tort Gelee are not specified, and the size of the measuring cup for flour and the number of servings are not mentioned. For the entire tart, based only on the measured ingredients and without an exact estimate for decoration, it can be approximately: Calories: 2,300-2,600 kcal Protein: approximately 35-45 g Carbohydrates: approximately 300-350 g Fats: approximately 95-115 g These values include, roughly, butter, flour, egg, sugar, milk, and pudding. The strawberries, blueberry jam, and jelly may increase the final energy value. The value for a slice depends on the number of servings the tart is cut into. Storage and reheating Keep the tart in the refrigerator, covered, as it contains pudding, fresh fruits, and jelly. It is consumed cold and is not reheated. For good texture, it is preferable to consume it after cooling for at least 3-4 hours. The storage time is not specified in the original recipe, so it is recommended to consume it as fresh as possible, while the fruits and pudding layer are in good condition.

Vanilla pudding tart with strawberries and blueberry jam

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