Fruit Pudding Tart

Name: Fruit Pudding Tart
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 12
Ingredients: 150 g Butter; 155 g + 2 tablespoons sugar; 225 g Flour; 25 g ground hazelnuts; 2 TABLESPOONS Hazelnut flakes; 800 ml Milk; 2 packages Pudding powder "Vanilla Flavor"; 750 g mixed seedless grapes (red, blue and white); 150 g Whipped cream; 1 package glaze; 125 ml Rosé wine; 7-10 Tbsp Flour; 7-10 Tbsp Grease; baking paper; 7-10 Tbsp Dried peas; 7-10 Tbsp Aluminium foil

AUTHOR
Jennie Fields

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 12

150 g Butter
155 g + 2 tablespoons sugar
225 g Flour
25 g ground hazelnuts
2 TABLESPOONS Hazelnut flakes
800 ml Milk
2 packages Pudding powder "Vanilla Flavor"
750 g mixed seedless grapes (red, blue and white)
150 g Whipped cream
1 package glaze
125 ml Rosé wine
7-10 Tbsp Flour
7-10 Tbsp Grease
baking paper
7-10 Tbsp Dried peas
7-10 Tbsp Aluminium foil

Directions

1
Mix butter in small pieces, 75 g sugar, flour, ground hazelnuts and 1-2 tablespoons of cold water to a smooth short pastry. Cover and chill for about 30 minutes. Roll out the dough on a lightly floured work surface until round (approx. 29 cm Ø). Place in a greased tart tin (26 cm Ø) with removable base, press the edges together. Prick the base several times with a fork. Spread the edges of the dough with water, spread hazelnut leaves on top and press down lightly.
2
Line the mould with baking paper, fill with dried peas. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for about 15 minutes. Remove dry peas and baking paper, cover the edges of the short pastry with aluminium foil if necessary and bake for approx. 10 minutes. Let the tart cool down a little and remove from the tin. Stir 100 ml milk, pudding powder and 80 g sugar until smooth. Bring 700 ml milk to the boil. Add the pudding powder. Bring to the boil while stirring, then let it cool down lukewarm. Stir vigorously at intervals. In the meantime, clean and wash the grapes, possibly halve them. Whip cream until stiff and fold into the lukewarm pudding.
3
Add the pudding powder. Bring to the boil while stirring, then let it cool down lukewarm. Stir vigorously at intervals. In the meantime, clean and wash the grapes, possibly halve them. Whip cream until stiff and fold into the lukewarm pudding. Fill the cream into the baked tart. Spread the grapes on top. Mix the cake glaze and 2 tablespoons of sugar in a small cooking pot. Gradually stir 125 ml cold water and rose wine into it until smooth. Bring to the boil while stirring and spread on the grapes. Place the tart in the fridge for about 1 hour
4
Fill the cream into the baked tart. Spread the grapes on top. Mix the cake glaze and 2 tablespoons of sugar in a small cooking pot. Gradually stir 125 ml cold water and rose wine into it until smooth. Bring to the boil while stirring and spread on the grapes. Place the tart in the fridge for about 1 hour
5
waiting time approx. 2 hours