Pudding and fruit tart

Name: Pudding and fruit tart - Amanda C.
Ingredients: 4 eggs; 4 tablespoons of sugar; 1 packet of vanilla sugar; 4 tablespoons of flour; 1 pinch of salt: Cream 1: 1 packet of strawberry pudding; 2; 3 tablespoons of sugar (to taste); 380 ml of milk. Cream 2: 1 packet of vanilla pudding; 2; 3 tablespoons of sugar (to taste); 380 ml of milk. Extra: 5; 6 strawberries (I had bigger ones); 2 small bananas; 1 packet of transparent cake gel.

Dessert - Pudding and fruit tart by Amanda C. - Recipia

The first time I tried this pudding and fruit tart, it was mostly out of curiosity. I had all the ingredients on hand and a 26 cm tart pan that I don't use much. With its fluffy base, two different creams, and fruits on top, it's the kind of dessert you make when you want something easy to assemble yet still substantial. In my case, the gelatin for the fruits didn’t turn out perfectly, but the taste was very good, and even though it didn’t look like a pastry shop creation, that didn’t matter at all when serving. Quick Info Total time: about 4 hours (including cooling) Preparation time: 40-50 minutes (including pudding cooling) Baking time for the base: 20-25 minutes Servings: 10-12 slices Difficulty: easy to medium Type: cream and fruit tart, suitable for any occasion Ingredients Base: 4 eggs 4 tablespoons of sugar 1 packet of vanilla sugar 4 tablespoons of flour 1 pinch of salt Cream 1: 1 packet of strawberry pudding 2-3 tablespoons of sugar (to taste) 380 ml of milk Cream 2: 1 packet of vanilla pudding 2-3 tablespoons of sugar (to taste) 380 ml of milk Fruits: 5-6 large strawberries 2 small bananas Glaze: 1 packet of clear cake gel Instructions 1. Preheat the oven to 180°C. Grease a 26 cm tart pan with butter. 2. For the base, beat the egg whites with a pinch of salt until stiff peaks form. Gradually add the sugar and vanilla sugar, continuing to mix until you achieve a dense, glossy meringue. Add the egg yolks one at a time and mix briefly on low speed. 3. Sift the flour and gradually fold it in gently with a spatula, from top to bottom, to keep the mixture airy. Pour the batter into the pan and level it. 4. Bake the base for 20-25 minutes, until golden and a toothpick comes out clean. Remove it and let it cool completely in the pan or on a wire rack, then transfer it to a serving plate. 5. For the two puddings, proceed similarly: heat 380 ml of milk. In a bowl, mix the pudding powder with the sugar. When the milk starts to boil, pour it over the pudding mixture and mix well. Return the mixture to the heat and continuously whisk until it thickens. Allow the pudding to cool for about 10-15 minutes, stirring occasionally to prevent a skin from forming. 6. On the cooled base, alternately place spoonfuls of strawberry pudding and vanilla pudding until the surface is covered and you finish the creams. 7. Slice the strawberries and bananas thinly. Arrange them on top of the cream as desired, as evenly as possible. 8. Prepare the cake gel according to the instructions on the packet. Pour it over the fruits immediately, but carefully, so you don’t disturb them. If the gelatin seems too liquid, let it set for 1-2 minutes before pouring it over the tart. 9. Refrigerate the tart for at least 3-4 hours to allow the cream and glaze to firm up. Why I make this recipe often This is the recipe I turn to when I need something quick with ingredients I always have at home. The base doesn’t require complicated techniques, and you can easily mix and match the puddings and fruits depending on the season. It keeps well in the fridge, and the combination of base, cream, and fresh fruit is balanced. Tips and Variations Tips For the base, don’t overmix after adding the flour to keep it airy. Let the pudding be warm when you pour it over the base, not hot. Don’t cut the fruits too far in advance, as they oxidize quickly, especially bananas. If the gelatin doesn’t set perfectly, don’t stress – it will soak into the base nicely. Substitutions You can use any flavored pudding you have on hand, even two of the same kind. If you don’t have cake gel, you can leave the tart just with fruits or sprinkle a little powdered sugar on top. Almost any seasonal fruit works – peaches, blueberries, kiwi, mango. Variations You can use just one layer of pudding if you don’t want to mix flavors. If you want an extra texture, add some crushed cookies on the bottom of the pan, under the base. Serving Ideas The tart can be served as is or with a bit of plain whipped cream for those who prefer it. It’s also good after sitting in the fridge for a day; the flavors meld better. Frequently Asked Questions 1. Can I make the tart with a different type of base? Yes, if you have a recipe for a shortcrust or nut-based base that you like, you can try it, but the structure of the recipe will change. 2. What do I do if the gelatin becomes too soft over the fruits? This is a common issue, especially if the fruits release juice. It doesn’t affect the taste; the base will be moister, but the tart will last less time in the fridge. 3. Can I use frozen fruits? Yes, but they need to be thawed and well-drained beforehand; otherwise, they will make the cream and base soggy. 4. My base sunk after baking – why? Most often, the egg whites weren’t beaten enough, or you mixed the flour too vigorously. 5. Can I double the quantities for a larger pan? You can easily double the ingredients, but you’ll need to adjust the baking time and use an appropriate pan. Nutritional Values Approximately, one slice (out of 12) has around 170-200 calories. The base is quite light, but the pudding and fruits add sugar. One serving has about: 4-5g of protein, 28-30g of carbohydrates, 3-5g of fat. The data is indicative and depends on the type of pudding and the fruits used. Storage and Reheating The tart keeps in the fridge, covered, for up to 2 days. After this period, the base gets too soggy from the creams and fruits. It’s not the kind of dessert that can be reheated; it’s served cold. If you’ve already cut the tart, cover it well with plastic wrap to prevent it from absorbing odors from the fridge.

Preparation

I whipped the egg whites with a pinch of salt, then added the sugar and vanilla sugar, mixing until I achieved a stiff and glossy meringue. I added the egg yolks and mixed for a few seconds on low speed. Gradually, I incorporated the sifted flour, gently folding from top to bottom with a spatula to avoid deflating the egg whites. I lined a tart pan with butter and baked the crust in the preheated oven for 20-25 minutes or until a toothpick came out clean. I let the crust cool, then placed it on a larger plate. Meanwhile, I prepared the puddings. I heated the milk until it reached boiling point. I mixed the pudding powder with the sugar, then added the hot milk, stirring well until the pudding powder dissolved. I placed the mixture on the heat, continuously stirring with a whisk until it thickened. (I did the same for both puddings.) I let the puddings cool for 10-15 minutes, stirring occasionally. On the tart crust, I placed spoonfuls of strawberry pudding and vanilla pudding alternately until I finished the puddings. I sliced the fruits and arranged them on top of the tart. I prepared the gelatin according to the instructions on the packet and then poured it over the fruits. (I had a problem here; after pouring it over the fruits, it softened quite a bit, but fortunately, it didn't affect the taste of the tart at all; on the contrary, it soaked it and made it more delicious.) I refrigerated the tart for at least 3-4 hours. You can serve the tart with whipped cream. I used a 26 cm diameter tart pan.

Pudding and fruit tart

Preparation

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