Fruit tart and homemade pudding

Fruit tart with homemade pudding is a dessert that combines the delicacy of a fluffy base with the creaminess of a fine pudding, all decorated with fresh fruits. It is a recipe that evokes pleasant memories and joyful moments with loved ones, making it perfect for any occasion. Whether you savor it at a party, at a festive meal, or simply on warm summer days, this tart will bring smiles to the faces of those who taste it.

Preparation time: 30 minutes
Baking time: 20 minutes
Total time: 50 minutes
Number of servings: 8

Ingredients for the base:
- 3 eggs
- 1 tablespoon of water
- 4 tablespoons of sugar
- 2 tablespoons of flour
- 1 tablespoon of cocoa
- 1 tablespoon of semolina
- a pinch of salt
- 1/2 packet of baking powder
- a pinch of baking soda

Ingredients for the vanilla cream:
- 500 ml of milk
- 2 egg yolks
- 2 1/2 tablespoons of cornstarch
- 3-4 packets of vanilla sugar (or the seeds from a vanilla pod)
- 5 tablespoons of sugar
- 1 packet of finely crushed gelatin (10 g)

For decoration:
- strawberries
- kiwi
- 200 ml of whipped cream

Step by step to achieve a perfect result

Preparing the base:

1. Preheat the oven: Start by preheating the oven to 180 degrees Celsius. This will ensure even baking of the base.

2. Beating the eggs: In a large bowl, separate the yolks from the whites. Beat the yolks well with the sugar and a pinch of salt until they become a homogeneous and light-colored cream. This step is essential as the incorporated air will make the base fluffy.

3. Preparing the egg whites: In another bowl, beat the egg whites with a tablespoon of water until you get a firm foam. It is important to use a clean and dry bowl as any trace of fat will prevent the egg whites from beating well.

4. Combining the ingredients: Gradually add the beaten yolks over the egg whites, gently mixing with a spatula to preserve the air in the egg whites. Then, add the flour, semolina, and cocoa, also in a rain, mixing gently.

5. Adding the leavening agent: In a small bowl, mix the baking powder with the baking soda and quench them with a teaspoon of lemon juice. Add this combination to the batter and mix well.

6. Baking: Line a tart pan with parchment paper and pour in the mixture. Bake for about 20 minutes or until the base is firm to the touch and passes the toothpick test. Let it cool completely on a rack.

Preparing the vanilla cream:

1. Mixing the ingredients: In a bowl, combine the egg yolks with the sugar, cornstarch, and a little cold milk. Mix well until it becomes a homogeneous composition.

2. Boiling: In a saucepan, add the remaining milk and bring it close to boiling point. Then, pour the egg yolk mixture into the hot milk, stirring constantly to prevent lumps from forming. Continue to cook over low heat, stirring, until the cream thickens.

3. Preparing the gelatin: Soak the gelatin in 50 ml of cold water. After 5-10 minutes, gently heat the gelatin until it completely dissolves, then add it to the hot vanilla cream and mix well.

4. Cooling: Let the cream cool to room temperature, then refrigerate it to set slightly.

Assembling the tart:

1. Assembly: Once the base has completely cooled, remove it from the pan and place it on a platter. Spread the vanilla cream evenly over the base.

2. Decorating: Use fresh fruits (strawberries and kiwi) to decorate the tart. Let your creativity run wild, arranging the fruits in shapes or patterns you like.

3. Finalizing: Top it off with whipped cream for a delicious look and taste. Give it a final touch of flavor with a sprinkle of cocoa or a little fruit syrup.

Tips for a perfect result:

- Choosing fruits: Use seasonal fruits for a more intense flavor and fresher aroma. Strawberries and kiwi are just suggestions; you can also add blueberries, raspberries, or peaches for a variety of textures and flavors.

- Gelatin: If you prefer a gelatin-free version, you can replace the vanilla cream with instant pudding, but the taste and texture will not be as refined.

- Variations: You can experiment with different pudding flavors, such as chocolate or caramel, to add a personal twist. You can also add crushed nuts or almonds to the base for a crunchy texture.

- Serving: The tart is better after being refrigerated for a few hours, allowing the flavors to meld and the cream to set. You can serve it with a glass of champagne or a fruit tea for an elegant experience.

Nutritional benefits:

This fruit tart with homemade pudding offers a combination of proteins from eggs and milk, carbohydrates from flour and sugar, as well as vitamins and minerals from fruits. Although it is a dessert, you can enjoy it in moderation, considering the caloric intake, which is approximately 250-300 calories per serving.

Frequently asked questions:

1. Can I use whole wheat flour instead of white flour?
Yes, you can replace white flour with whole wheat flour, but you should adjust the amount of liquid, as whole wheat flour absorbs more moisture.

2. How can I make the tart gluten-free?
You can use a gluten-free flour specifically designed for baking instead of regular flour.

3. Can I prepare the tart a day in advance?
Absolutely! The tart keeps well in the refrigerator and can be served the next day.

4. What else can I use instead of gelatin?
You can use agar-agar as a vegan alternative to traditional gelatin.

In conclusion, the fruit tart with homemade pudding is a versatile dessert, full of flavor and color, that will bring you joy in every slice. So, get ready to impress family and friends with this simple yet sophisticated recipe. Enjoy!