John Myers
Strawberry Pudding Tart
The perfect strawberry pudding tart recipe with a picture and simple step-by-step instructions.
- 150 g Butter
- 50 g Sugar
- 3 tbsp Sugar
- 1 Egg yolk
- 150 g Flour
- 500 ml Milk
- 1 packet Custard powder
- 500 g Strawberries
- 30 g Chocolate
- 5 sheet Gelatin
- 250 g Quark
- 1 packet Vanilla sugar
- Dry peas for blind baking
- Fat for the shape
- Work the butter, 50 g sugar, egg yolk and flour into a smooth short crust. Wrap the dough in cling film and refrigerate for about 30 minutes.
- Roll out the dough on a floured work surface and place in a greased tart pan (if necessary sprinkled with breadcrumbs), press lightly and cut off the protruding edges. Prick the bottom several times with a fork.
- Cover the shortcrust pastry with baking paper, fill up with dry peas and bake in a preheated oven at 200 ° C for about 25 minutes.
- Remove the base from the mold after about 20 minutes and place on a wire rack to let cool down completely.
- Melt the chocolate over a water bath and coat the bottom of the tart with it.
- Wash, clean and halve the strawberries. Spread the strawberry halves on the tart base
- Bring 7,440 ml milk to the boil. Stir 60 ml milk, the pudding powder and 3 tablespoons sugar until smooth, add to the boiling milk and stir in. Place the pudding in a bowl and stir several times while it cools to prevent skin from forming.
- Mix the pudding with the whisk of the hand mixer until creamy, stir in the quark and vanilla sugar.
- Soak gelatine, squeeze out, dissolve and stir into the pudding mixture.
- Pour the puding cream over the strawberries, smooth it out and put the tart in the fridge for at least 4 hours.
- Garnish the tart with strawberries.
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