Chocolate, vanilla and strawberry tart

Ingredients

For the base

• 220 g biscuits
• 200 g butter
• 3 tablespoons sugar
• 1 vial (2 ml) vanilla extract
• 30 ml milk

For the chocolate cream

• 100 g milk chocolate
• 100 ml whipping cream

For the vanilla cream

• 500 ml milk
• 2 tablespoons sugar
• 1 sachet Dr. Oetker vanilla pudding powder (40 g)
• 250 ml whipping cream
• 2 sachets vanilla sugar (16 g)

For decorating

• 300 g strawberries
• 5 g mint

Preparation

1. Crush the biscuits in a food processor. 2. Melt the butter with 3 tablespoons of sugar in a small saucepan over low heat for 3 minutes, until the butter has melted. Stir the vanilla extract into the butter, then pour it over the biscuits. If the mixture doesn't hold together, add 30 ml of milk. 3. Line a springform cake pan with parchment paper. Spread the biscuit mixture evenly in the pan and chill for 30 minutes. 4. Melt the chocolate with 100 ml of whipping cream in a double-bottomed saucepan over low heat for 5 minutes, until smooth. Chill for 2-3 hours. 5. Mix the pudding powder and 2 tablespoons of sugar with 500 ml of milk. Cook over low heat for 3 minutes, stirring, until thickened, then let the pudding cool for 30 minutes. 6. Whip the 250 ml of whipping cream with the vanilla sugar. Fold three quarters of the whipped cream into the cooled pudding and set the rest aside for decorating. 7. Beat the cooled chocolate cream until firm. Spread it over the biscuit base, add 200 g of sliced strawberries and cover with the vanilla pudding. 8. Decorate with the reserved whipped cream, the remaining 100 g of strawberries and the mint. Chill the tart for at least 2 hours before serving.