Dolphin tart with strawberries and bananas

Name: Dolphin tart with strawberries and bananas - Clementina H.
Ingredients: For the base: 4 eggs; 4 tablespoons of sugar; 6; 7 tablespoons of flour; 2 tablespoons of melted butter; 1/2 packet of baking powder. For the filling: 1 packet of strawberry pudding; 300 ml of milk; 3 tablespoons of sugar. For decoration: bananas; strawberries; 1 packet of tart gelatin + sugar. For the dolphins eyes; I used 2 small chocolate chips.

Dessert - Dolphin tart with strawberries and bananas by Clementina H. - Recipia

The dolphin tart with strawberries and bananas came from an idea that struck me while I was preparing the dessert. My eldest daughter was out at the store, and when she returned, she told me she had seen a similar tart at the bakery, decorated with a dolphin made of banana and a strawberry in its mouth. I made one too, to surprise the little one. She was very excited, although she felt sorry when she had to eat the dolphin. The tart has a simple crust, strawberry pudding, fresh fruits, and a layer of gelatin for tarts. QUICK INFO Total time: not specified in the original recipe Preparation time: not specified Baking time: until the crust is nicely browned; the exact duration is not specified Oven temperature: 180-200°C Servings: number not specified; depends on how the tart is cut Difficulty: easy Recipe type: fruit tart, pudding, and fluffy crust INGREDIENTS For the crust 4 eggs 4 tablespoons sugar 6-7 tablespoons flour 2 tablespoons melted butter 1/2 packet baking powder For the filling 1 packet strawberry pudding 300 ml milk 3 tablespoons sugar For decoration Bananas Strawberries 1 packet gelatin for tarts Sugar, for preparing the gelatin, according to the instructions on the packet 2 small chocolate chips for the dolphin's eyes The amount of bananas and strawberries is not specified in the original recipe. Use as much as needed to cover the pudding and achieve the desired decoration. PREPARATION METHOD 1. Prepare the crust mixture Separate the egg whites from the yolks. Place the egg whites in a bowl and beat them until frothy with a pinch of salt. Add the sugar and continue mixing until you achieve a stiff foam. Put the yolks over the beaten egg whites and incorporate them well with the mixer. Then add the melted butter and mix until the mixture becomes homogeneous. 2. Add the flour Sift the flour together with the baking powder and fold it in at the end using a spatula. Mix gently, without overdoing it, so that the egg foam does not deflate. 3. Bake the crust Grease a tart pan with fluted edges with butter. Pour the dough into the pan and level it gently. Bake the crust in the preheated oven at 180-200°C until it is nicely browned. The original recipe does not specify a fixed baking time, so check the appearance of the crust during baking. After it is baked, turn off the oven and leave the pan inside for a few more minutes. This is done so that the crust does not deflate. Then remove the crust and invert it onto a plate, with the bottom side up. This way, the indentation formed by the tart pan will be able to be filled. 4. Prepare the pudding Prepare the strawberry pudding with the 300 ml of milk and the 3 tablespoons of sugar, following the instructions on the packet. Pour the pudding into the indentation of the inverted crust. Spread it as evenly as possible, without exceeding the edge of the tart. 5. Add the fruits Wash the strawberries and cut the fruits for decoration. The bananas and strawberries are placed over the pudding in the desired pattern. Leave a space in the center of the tart for the dolphin decoration. 6. Prepare the gelatin for tarts Prepare the special gelatin for coating the fruits, along with the sugar, following the instructions on the packet. Pour the gelatin over the fruits so that they are covered. 7. Create the dolphin For the decoration in the middle, use a banana. Place the strawberry in front of the dolphin's mouth, and the eyes are made from the two small chocolate chips. The dolphin is placed in the space left empty in the center of the tart. After decorating, the tart can be served. WHY I MAKE THE RECIPE OFTEN It is a simple tart, with an easy-to-prepare crust and a filling that is quickly made from pudding. The fruits give it a pleasant appearance without the need for complicated decoration, and the shape of the pan helps a lot with presentation. The dolphin decoration is optional, but it was the part that made the tart more interesting for children. The center of the tart can be left simple or used for another arrangement of bananas and strawberries. TIPS AND VARIATIONS Tips The egg whites must be beaten well before adding the sugar. The mixture should be stiff enough, as this contributes to the texture of the crust. The flour is folded in with a spatula, not mixed vigorously with the mixer after it has been added. This way, the crust retains the volume obtained from the beaten egg whites better. The pan must be greased with butter before pouring in the mixture. The crust is inverted after baking, so that the indentation of the pan is on top and can receive the pudding. The temperature indicated in the recipe is 180-200°C. Since no exact time is mentioned, the crust is baked until it is nicely browned. The gelatin is prepared exactly according to the instructions on the packet. The amount of sugar and the method of preparation may vary depending on the product used. Substitutes The original recipe does not specify substitutes for the ingredients used. To maintain the taste and texture of the tart, it is important to respect the given quantities for the crust, pudding, and milk. The dolphin decoration is not mandatory. If you do not wish to make it, you can cover the center of the tart with fruits, in the same way as the rest of the surface. Variations The simplest variation is changing the way the fruits are arranged. They can be cut and arranged according to the pattern in the image or according to preference. If you are preparing the tart for children, the dolphin can still be made from banana and decorated with a strawberry and two chocolate chips. For a simpler presentation, the fruits can be left sliced and arranged over the pudding layer. Serving ideas The tart is served after the fruits have been covered with gelatin for tarts. It is cut into slices so that each portion has crust, pudding, and fruits. For a family meal, the dolphin can be kept in the center until serving. In the case of children, the decoration can be divided before cutting, so that each slice has some fruits as well. FREQUENTLY ASKED QUESTIONS 1. Can I use any pan for this tart? The recipe is designed for a fluted tart pan greased with butter. The shape of the pan creates the indentation where the pudding is placed. If another pan is used, the appearance and filling method may be different. 2. How long should the crust be baked? The original recipe does not specify an exact time. The crust is baked at 180-200°C until it is nicely browned. After turning off the oven, the pan is left inside for a few minutes so that the crust does not deflate. 3. Why is the crust inverted? The crust is inverted with the bottom side up so that the indentation formed by the tart pan is on top. The strawberry pudding is poured into this indentation. 4. Is it mandatory to make the dolphin from banana? No. The dolphin is a decorative element added for children. The tart can be decorated only with slices of banana and strawberries, without changing the steps for the crust, pudding, and gelatin. 5. When is the gelatin for tarts added? The gelatin is prepared after the fruits have been placed over the pudding. It is then poured over the fruits to cover them and complete the tart's decoration. NUTRITIONAL VALUES The values below are estimates, as the recipe does not specify the amount of fruit used, the brand of pudding, the exact amount of sugar in the gelatin for tarts, or the number of slices. The calculation is indicative for a tart divided into 8 servings. One slice may have approximately 180-230 kcal, depending on the amount of bananas, strawberries, gelatin, and sugar used. Proteins: approximately 4-6 g Carbohydrates: approximately 30-38 g Fats: approximately 5-8 g Fiber: approximately 1-3 g The majority of carbohydrates come from sugar, flour, pudding, and fruits. The values should not be considered exact, but only an estimate for an average portion. STORAGE AND REHEATING The tart is stored in the refrigerator, covered, as it contains pudding, fresh fruits, and gelatin for tarts. It is recommended to be consumed cold. It is not reheated. Heating would affect the pudding, fruits, and the gelatin layer. For the best appearance, the tart is better served close to preparation time, as bananas may change color, and fruits gradually lose their freshness.