Fast puff pastry with berries

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Directions

1. 1

   Place the puff pastry slices next to each other and defrost at room temperature for about 10 minutes. Mix pudding powder and 60 g sugar, stir with 100 ml milk until smooth. Bring 400 ml milk to the boil, remove from the heat. Stir in the pudding powder. Simmer for about 1 minute while stirring. Pour into a bowl, cover pudding directly with foil and let it cool down. Grease a tart tin (28 cm Ø) and line with baking paper.

2. 2

   Place the puff pastry sheets on top of each other and roll out round (approx. 32 cm Ø), line the tin with it. Place baking paper on top and place dried peas on top. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 20 minutes. Whisk the egg. Remove baking paper with peas. Brush the rim with egg and sprinkle with 1 tablespoon of sugar. Bake in a hot oven at the same temperature for another 15-20 minutes. If the base has risen too much, remove it and weigh it down briefly with a saucepan to flatten it again. Let it cool down on a cake rack. Wash the berries and sort them. Clean and halve the strawberries, cut the currants in half, and strip the panicles except for a few for decoration. Soak gelatine in cold water. Whip cream until stiff. Stir the cold pudding with the whisk of the hand mixer until smooth, pouring in vanilla sugar.

3. 3

   If the base has risen too much, remove it and weigh it down briefly with a saucepan to flatten it again. Let it cool down on a cake rack. Wash the berries and sort them. Clean and halve the strawberries, cut the currants in half, and strip the panicles except for a few for decoration. Soak gelatine in cold water. Whip cream until stiff. Stir the cold pudding with the whisk of the hand mixer until smooth, pouring in vanilla sugar. Squeeze the gelatine and dissolve. Stir in 3 tablespoons of pudding, then stir everything into the remaining pudding. Fold in the cream. Add the pudding cream to the puff pastry and spread loosely. Spread the berries on top. Decorate with set aside currant panicles. Chill for 2-3 hours

4. 4

   Squeeze the gelatine and dissolve. Stir in 3 tablespoons of pudding, then stir everything into the remaining pudding. Fold in the cream. Add the pudding cream to the puff pastry and spread loosely. Spread the berries on top. Decorate with set aside currant panicles. Chill for 2-3 hours

5. 5

   2 hours waiting time

Nutrition Facts

KCAL
260 kcal

CARBS
20 g

FATS
18 g

PROTEINS
4 g