Pudding tart with berry topping

Name: Pudding tart with berry topping
Cook time: 1 h
Total time: 1 h
Yield: 12
Ingredients: 250 g + some flour; 50 g + 50 g + 2 tablespoons sugar; 7-10 Tbsp Salt; 125 g cold butter; 1 Egg (Gr. M); 7-10 Tbsp Grease; 400 ml Milk; 7-10 Tbsp 1 p. custard powder "vanilla" (for cooking; for 1/2 l milk); 50 g ground almonds (without skin); 200 g Schmand; 2 packages Cream stabiliser; 150 g Blackberries; 300 g Blueberries; 1 package glaze; baking paper; 500 g Dried peas; 7-10 Tbsp for blind baking

AUTHOR
Diane Archer

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 12

250 g + some flour
50 g + 50 g + 2 tablespoons sugar
7-10 Tbsp Salt
125 g cold butter
1 Egg (Gr. M)
7-10 Tbsp Grease
400 ml Milk
7-10 Tbsp 1 p. custard powder "vanilla" (for cooking; for 1/2 l milk)
50 g ground almonds (without skin)
200 g Schmand
2 packages Cream stabiliser
150 g Blackberries
300 g Blueberries
1 package glaze
baking paper
500 g Dried peas
7-10 Tbsp for blind baking

Directions

1
Knead 250 g flour, 50 g sugar, 1 pinch of salt, butter in pieces and egg first with a hand mixer and then briefly with your hands until smooth. Chill for about 1 hour.
2
Grease rectangular (20 x 29 cm) or round (28 cm Ø) tartlets with a removable bottom. Roll out short pastry on some flour rectangular (approx. 24 x 33 cm) or round (approx. 32 cm Ø).
3
Line a tart mould with it, pressing the edges into the grooves. Prick the pastry base several times with a fork.
4
Place a large piece of baking paper on the dough. Fill with dried peas. Bake the tart in the preheated oven (electric oven: 200°C/circulating air: 175°C/gas: level 3) for about 25 minutes. Remove the baking paper together with the dried peas.
5
Let the tart cool down in the mould.
6
Mix 100 ml milk, pudding powder and 50 g sugar. Boil up the rest of the milk, stir in the pudding powder. Bring to the boil again and simmer for about 1 minute while stirring. Stir in almonds. Let it cool down, stirring more often.
7
Stir together the sour cream and cream setting agent. Immediately fold into the pudding. Spread into the tart. Chill for about 1 hour.
8
Pick the berries, wash them. Mix casting powder and 2 tablespoons of sugar. Stir in 1/4 l water. Boil up while stirring. Fold in berries. Spread on the tart. Chill for about 30 minutes.