Cherry blossom tart

COOK TIME
195 mins

TOTAL TIME
195 mins

Ingredients

Directions

1. 1

   Cut the butter into pieces. Knead butter, flour, 50 g sugar, egg and 1 tbsp cold water first with the dough hooks of the hand mixer, then with your hands to a smooth dough. Wrap the dough in foil and chill for about 30 minutes

2. 2

   Soak gelatine in cold water. Stir pudding, 75 g sugar and 50 ml milk until smooth. Boil 400 ml milk. Stir in the pudding powder, let it boil for about 1 minute while stirring and take it off the stove. Squeeze the gelatine and stir into the pudding. Cover the surface of the pudding with foil and let it cool down

3. 3

   Place the cherries in a sieve and drain well, collecting the cherry juice. Roll out the dough on a floured work surface until round (approx. 30 cm Ø). Line a greased tart mould (approx. 24 cm Ø bottom) with lift-off bottom with the dough, cut off protruding edges. Knead the dough again, roll out and cut out flowers

4. 4

   First line the tart with baking paper, then fill with peas. Bake the tart in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 25 minutes. Approx. 10 minutes before the end of the baking time, remove baking parchment and peas and bake to the end

5. 5

   Take the tart out of the oven and let it cool down on a cake rack. Place the flower biscuits on a baking tray lined with baking paper and bake at the same temperature for 6-8 minutes until golden brown. Remove from the oven and allow to cool

6. 6

   Whip the cream until stiff. Stir the pudding until smooth. Fold the cream into the pudding. Spread 1/3 of the cream on the tart. Spread the cherries on top and pour the rest of the cream on top. Smooth the cream and chill for at least 3 hours.

7. 7

   Mix the cake glaze powder, 1 tbsp. sugar, 125 ml cherry juice and 125 ml cold water in a small pot. Bring to the boil briefly while stirring and immediately spread on the firm pudding cream from the inside out. Refrigerate the tart until serving, at least for about 15 minutes. Decorate with biscuits before serving

8. 8

   waiting time approx. 1 1/2 hours

Nutrition Facts

KCAL
310 kcal

CARBS
36 g

FATS
16 g

PROTEINS
5 g