fruit tart with cream tuffs

Name: fruit tart with cream tuffs
Cook time: 1 h
Total time: 1 h
Yield: 1
Ingredients: 1 pack of "fruitcake batter" (250 g); 150 g Butter or margarine; 2 Eggs (size M); 4 TABLESPOONS Milk; 50 g sliced almonds; 30 g white couverture; 1 can(s) (425 ml) Peaches; 250 g Sweet cherries; 3 Kiwis; 1 package glaze; 2 TABLESPOONS Sugar; 100 g Whipped cream; 1 package Vanillin sugar; 7-10 Tbsp Grease

AUTHOR
Cassandra Brock

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 1

1 pack of "fruitcake batter" (250 g)
150 g Butter or margarine
2 Eggs (size M)
4 TABLESPOONS Milk
50 g sliced almonds
30 g white couverture
1 can(s) (425 ml) Peaches
250 g Sweet cherries
3 Kiwis
1 package glaze
2 TABLESPOONS Sugar
100 g Whipped cream
1 package Vanillin sugar
7-10 Tbsp Grease

Directions

1
For the base, place the baking mix, fat, eggs and milk in a bowl. Work everything into a smooth dough. Grease a fruit cake tin (30 cm Ø) and sprinkle with flaked almonds.
2
Fill the dough into the mould and smooth it down. Bake in the preheated oven (electric oven: 175 °C/ gas: level 2) for approx. 25 minutes. Turn out of the tin and let it cool down. Melt the chocolate coating, spread on the base and let it set.
3
Drain the peaches and collect the juice. Cut peaches into slices. Wash the cherries, drain and stone them. Peel and slice the kiwis. Cover cake base with kiwis, peaches and cherries.
4
Mix the cake glaze with sugar in a pot, gradually adding 1/4 litre of peach juice. Bring everything to the boil while stirring. Spread the icing evenly over the fruit and let it get firm. Whip cream and vanilla sugar until stiff.
5
Pour cream into a piping bag with a star-shaped spout and squirt small tuffs onto the fruit base. Results in about 16 pieces.