Fast pudding fruit tart

Name: Fast pudding fruit tart
Cook time: 25 min
Total time: 25 min
Yield: 8
Ingredients: 1 pack of (230 g) Puff pastry from the refrigerator (rolled out round; on baking paper; 32 cm Ø); 100 g Blueberries; 100 g Currants; 120 g Sweet cherries; 50 g sliced almonds; 250 ml Milk; 1 package (50 g) Bake-proof pudding cream "Vanilla Flavour; 7-10 Tbsp Icing sugar

AUTHOR
Kelley Price

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 8

1 pack of (230 g) Puff pastry from the refrigerator (rolled out round; on baking paper; 32 cm Ø)
100 g Blueberries
100 g Currants
120 g Sweet cherries
50 g sliced almonds
250 ml Milk
1 package (50 g) Bake-proof pudding cream "Vanilla Flavour
7-10 Tbsp Icing sugar

Directions

1
Unroll the dough and place in the tart tin (26 cm Ø) with baking paper. Prick the dough several times and bake in a preheated oven (electric range: 175 °C/ convection oven: 150 °C/ gas: level 2) for approx. 10 minutes until golden brown.
2
Remove and let it cool down. In the meantime, sort out the blueberries, wash and pat dry. Pluck the currants from the stems, wash and pat dry. Wash and stone the cherries. Roast the almonds in a pan without fat until golden brown, remove.
3
Put in a cool place for about 2 hours. Whip the cream until stiff. Gradually add the sugar. Remove the cake from the edge of the springform pan. Dust the surface evenly with cocoa. Pour the cream into a piping bag with a star-shaped spout and decorate the cake with cream tuffs.
4
Fill the base with the cream and smooth it down. Spread berries on the cream and sprinkle with almond flakes. Dust the tarte lightly with icing sugar.