Pudding and Fruit Tart
I started making this tart around the beginning of elementary school when I wanted something quick and with ingredients at hand. I haven't changed much since then because it's the recipe I turn to when I crave something sweet without too much hassle. The base is made from eggs, sugar, and flour, the pudding is easy to make, and the fruit part depends on the season or what I have available.
Quick Info
Total time: about 1 hour
Preparation time: 20-25 minutes
Baking time: 20-25 minutes
Servings: 8-10
Difficulty: easy
Recipe type: classic dessert, good for any occasion
Ingredients
For the crust:
3 eggs
3 tablespoons sugar
3 tablespoons flour
1 packet vanilla sugar
(optional: 1 teaspoon baking powder)
For the filling:
1 packet strawberry-flavored pudding mix
450 ml milk
2-3 tablespoons powdered vanilla sugar
250 g strawberries
1 banana
For the jelly:
1 packet clear gelatin for tarts
200 ml water
2 tablespoons sugar
Preparation method
1. Start with the crust. Separate the eggs. Beat the egg whites with a pinch of salt, then gradually add the sugar, continuing to mix until you get a stiff foam.
2. Add the yolks one by one, mixing briefly each time to incorporate.
3. Sprinkle in the flour, plus the packet of vanilla sugar (and baking powder if you want). Mix with a spatula using wide movements to keep the mixture airy.
4. Pour the mixture into a greased tart pan. You can also dust it with a little flour; I usually just use butter.
5. Bake the crust in a preheated oven at 170 degrees for 20-25 minutes. Check that it's golden but not dry.
6. Remove the crust and let it cool slightly. Turn it onto a plate while it's still warm to prevent sticking.
7. While the crust is baking, prepare the pudding. Make it according to the instructions on the packet, with milk and powdered vanilla sugar. It should be thick enough to sit on the crust.
8. Wash the strawberries, peel them, and slice them. Slice the banana as well.
9. When the crust has cooled almost completely, pour the pudding on top and spread it with a spatula or the back of a spoon to level it.
10. Arrange the fruit on top – I usually alternate a layer of strawberries and a layer of banana until the entire surface is covered. You can place them in concentric circles or however you like. In the end, it looks a bit like a flower.
11. For the jelly, put the gelatin in a bowl with the sugar and water. Mix and heat over low heat. Let it simmer until it starts to boil, then remove the pot from the heat. Let it sit for a minute to cool down, then pour the jelly over the fruit while it's still fluid.
12. Any overflow on the sides is not a problem; you can easily clean it up once it sets.
13. Refrigerate the tart for at least an hour or until the gelatin has set well and the pudding has completely cooled.
Why I make this recipe often
It's one of those tarts where I've never had any problems with the crust or the cream. I like that it's quick, doesn't require complicated ingredients, and the combination of pudding and fruit is always good. Plus, I can make it with whatever I have on hand; it's not the kind of dessert that lasts long, but it usually doesn't stick around.
Tips and Variations
Tips
If you don't have a special tart pan, a regular round pan will work too.
The crust doesn't need baking powder, but you can add it if you want it fluffier.
Don't leave the crust in the oven too long; it will become too hard and won't absorb the pudding well.
Don't pour the hot jelly; let it cool for a minute, otherwise, it may liquefy the cream.
Substitutions
You can use any pudding you have or prefer – vanilla is the most versatile.
The fruits can be changed according to the season or preference: peaches, kiwi, blueberries, raspberries.
If you don't have powdered vanilla sugar, regular sugar will work for the pudding.
Variations
If you want to use a different type of fruit, choose ones that don't release too much water.
Instead of special tart gelatin, regular gelatin prepared the classic way will work too.
You can make the crust with an extra egg if you want it thicker.
Serving Ideas
It cuts well after sitting in the fridge. It can be served with a little whipped cream or yogurt on the side.
For a more festive look, you can sprinkle a little grated lemon zest or a few fresh mint leaves on top.
Frequently Asked Questions
1. Can I use store-bought crust?
Yes, but the texture will be drier. This crust is airy and pairs well with the pudding.
2. Can I use regular gelatin instead of the tart gelatin packet?
Yes, but follow the instructions on the regular gelatin package to avoid it being too liquid or too firm.
3. What do I do if I don't have strawberries or bananas?
You can use any fresh fruit – raspberries, peaches, grapes, blueberries, kiwi.
4. Can it be kept for more than a day?
Yes, but the texture of the crust may become slightly more moist due to the cream and fruit.
5. Can I replace the pudding with homemade vanilla cream?
You can, if you want a different flavor. The important thing is that it should be firm enough not to run.
I started making this tart around the beginning of elementary school when I wanted something quick and with ingredients at hand. I haven't changed much since then because it's the recipe I turn to when I crave something sweet without too much hassle. The base is made from eggs, sugar, and flour, the pudding is easy to make, and the fruit part depends on the season or what I have available.
Quick Info
Total time: about 1 hour
Preparation time: 20-25 minutes
Baking time: 20-25 minutes
Servings: 8-10
Difficulty: easy
Recipe type: classic dessert, good for any occasion
Ingredients
For the crust:
3 eggs
3 tablespoons sugar
3 tablespoons flour
1 packet vanilla sugar
(optional: 1 teaspoon baking powder)
For the filling:
1 packet strawberry-flavored pudding mix
450 ml milk
2-3 tablespoons powdered vanilla sugar
250 g strawberries
1 banana
For the jelly:
1 packet clear gelatin for tarts
200 ml water
2 tablespoons sugar
Preparation method
1. Start with the crust. Separate the eggs. Beat the egg whites with a pinch of salt, then gradually add the sugar, continuing to mix until you get a stiff foam.
2. Add the yolks one by one, mixing briefly each time to incorporate.
3. Sprinkle in the flour, plus the packet of vanilla sugar (and baking powder if you want). Mix with a spatula using wide movements to keep the mixture airy.
4. Pour the mixture into a greased tart pan. You can also dust it with a little flour; I usually just use butter.
5. Bake the crust in a preheated oven at 170 degrees for 20-25 minutes. Check that it's golden but not dry.
6. Remove the crust and let it cool slightly. Turn it onto a plate while it's still warm to prevent sticking.
7. While the crust is baking, prepare the pudding. Make it according to the instructions on the packet, with milk and powdered vanilla sugar. It should be thick enough to sit on the crust.
8. Wash the strawberries, peel them, and slice them. Slice the banana as well.
9. When the crust has cooled almost completely, pour the pudding on top and spread it with a spatula or the back of a spoon to level it.
10. Arrange the fruit on top – I usually alternate a layer of strawberries and a layer of banana until the entire surface is covered. You can place them in concentric circles or however you like. In the end, it looks a bit like a flower.
11. For the jelly, put the gelatin in a bowl with the sugar and water. Mix and heat over low heat. Let it simmer until it starts to boil, then remove the pot from the heat. Let it sit for a minute to cool down, then pour the jelly over the fruit while it's still fluid.
12. Any overflow on the sides is not a problem; you can easily clean it up once it sets.
13. Refrigerate the tart for at least an hour or until the gelatin has set well and the pudding has completely cooled.
Why I make this recipe often
It's one of those tarts where I've never had any problems with the crust or the cream. I like that it's quick, doesn't require complicated ingredients, and the combination of pudding and fruit is always good. Plus, I can make it with whatever I have on hand; it's not the kind of dessert that lasts long, but it usually doesn't stick around.
Tips and Variations
Tips
If you don't have a special tart pan, a regular round pan will work too.
The crust doesn't need baking powder, but you can add it if you want it fluffier.
Don't leave the crust in the oven too long; it will become too hard and won't absorb the pudding well.
Don't pour the hot jelly; let it cool for a minute, otherwise, it may liquefy the cream.
Substitutions
You can use any pudding you have or prefer – vanilla is the most versatile.
The fruits can be changed according to the season or preference: peaches, kiwi, blueberries, raspberries.
If you don't have powdered vanilla sugar, regular sugar will work for the pudding.
Variations
If you want to use a different type of fruit, choose ones that don't release too much water.
Instead of special tart gelatin, regular gelatin prepared the classic way will work too.
You can make the crust with an extra egg if you want it thicker.
Serving Ideas
It cuts well after sitting in the fridge. It can be served with a little whipped cream or yogurt on the side.
For a more festive look, you can sprinkle a little grated lemon zest or a few fresh mint leaves on top.
Frequently Asked Questions
1. Can I use store-bought crust?
Yes, but the texture will be drier. This crust is airy and pairs well with the pudding.
2. Can I use regular gelatin instead of the tart gelatin packet?
Yes, but follow the instructions on the regular gelatin package to avoid it being too liquid or too firm.
3. What do I do if I don't have strawberries or bananas?
You can use any fresh fruit – raspberries, peaches, grapes, blueberries, kiwi.
4. Can it be kept for more than a day?
Yes, but the texture of the crust may become slightly more moist due to the cream and fruit.
5. Can I replace the pudding with homemade vanilla cream?
You can, if you want a different flavor. The important thing is that it should be firm enough not to run.