Puff pastry plum tart
easy
60 mins
60 mins
Ingredients
- 5 discs (à 75 g) deep-frozen puff pastry
- 1 Egg yolk (size M)
- 1 TABLESPOON condensed milk
- 250 g Raspberry Jelly
- 1 1/2 TSP. clear cake glaze powder
- 2 TABLESPOONS Raspberry Spirit
- 250 g Whipped cream
- 1 Bag of dessert sauce without cooking "Vanilla flavor
- 200 g Plum jam
- 150 g Raspberries
- 7-10 Tbsp Mint
- 7-10 Tbsp Flour
- baking paper
Directions
- 1
Defrost the puff pastry slices. Place 2 x 2 slices on top of each other and roll out round (approx. 26 cm Ø) on a floured work surface, cut off corners. Lay them on top of each other on a baking tray lined with baking paper. Whisk egg yolk and condensed milk. Spread the dough with it. Bake in a preheated oven (electric: 200 °C/ gas: level 3) for about 15 minutes.
- 2
Roll out remaining dough also round (approx. 26 cm Ø), divide into 12 cake pieces and bake for approx. 12 minutes. Let it cool down. Bring jelly to the boil briefly. Whisk cake glaze powder and raspberry brandy and stir into the jelly. Bring to the boil briefly. Coat the cake pieces with the icing and let them get firm. Pour cream into a mixing bowl. Beat the sauce powder with the whisk of the hand mixer until the cream is stiff. Spread the puff pastry base first with plum jam, then with the vanilla cream. Cover with jelly fans. Sort the raspberries, wash if necessary and sprinkle over them.
- 3
Coat the cake pieces with the icing and let them get firm. Pour cream into a mixing bowl. Beat the sauce powder with the whisk of the hand mixer until the cream is stiff. Spread the puff pastry base first with plum jam, then with the vanilla cream. Cover with jelly fans. Sort the raspberries, wash if necessary and sprinkle over them. Decorate with mint as desired. Makes about 12 pieces
Nutrition Facts
250 kcal
30 g
13 g
2 g