Strawberry Pudding Tart

Name: Strawberry Pudding Tart
Cook time: 1 h
Total time: 1 h
Yield: 12
Ingredients: 100 g Butter; 50 g + 3 tablespoons sugar; 1 Egg yolk (size M); 150 g Flour; 500 ml Milk; 1 package Pudding powder "Vanilla Flavor"; 350-400 g Strawberries; 30 g Dark chocolate; 4 sheets Gelatine; 250 g Edible quark (20 % fat in dry matter); 1 package Vanillin sugar; 100 g Whipped cream; 7-10 Tbsp Grease; 7-10 Tbsp Cling film; baking paper; 7-10 Tbsp Dried peas

AUTHOR
Reed Chan

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 12

100 g Butter
50 g + 3 tablespoons sugar
1 Egg yolk (size M)
150 g Flour
500 ml Milk
1 package Pudding powder "Vanilla Flavor"
350-400 g Strawberries
30 g Dark chocolate
4 sheets Gelatine
250 g Edible quark (20 % fat in dry matter)
1 package Vanillin sugar
100 g Whipped cream
7-10 Tbsp Grease
7-10 Tbsp Cling film
baking paper
7-10 Tbsp Dried peas

Directions

1
Cut butter into pieces. Knead butter, 50 g sugar, egg yolk and flour first with the kneading hooks of the hand mixer, then with your hands to a smooth dough. Wrap the dough in foil and chill for about 30 minutes. Bring 440 ml milk to the boil. Mix 6 tablespoons of milk, pudding powder and 3 tablespoons of sugar until smooth and stir into the boiling milk. Simmer for about 1 minute while stirring, then pour into a bowl. Cover the pudding surface with foil and let it cool down.
2
Roll out the shortcrust pastry on a floured work surface until round (approx. 28 cm Ø) and lay out the greased tart tin (24 cm Ø). Cut off protruding edges. Prick the short pastry several times with a fork, then line with baking paper and fill with dried peas. Bake the tart in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 20-30 minutes. Wash the strawberries and dab dry. Take 2 strawberries aside. Clean the remaining strawberries and cut in half. Remove the tart from the oven, remove from the tin after about 15 minutes and let it cool on a cake rack. Roughly chop the chocolate and melt in a bowl on a warm water bath. Spread the cold tart with chocolate and chill. Soak gelatine in cold water. Cream the cold pudding with the whisk of the hand mixer. Stir in the quark and vanillin sugar.
3
Remove the tart from the oven, remove from the tin after about 15 minutes and let it cool on a cake rack. Roughly chop the chocolate and melt in a bowl on a warm water bath. Spread the cold tart with chocolate and chill. Soak gelatine in cold water. Cream the cold pudding with the whisk of the hand mixer. Stir in the quark and vanillin sugar. Squeeze the gelatine and dissolve in a small pot. Stir in 4 tablespoons of pudding cream, then stir into the rest of the cream. Cover the tart with the strawberry halves and spread the pudding cream on top. Chill the tarte for about 4 hours. Quarter 2 strawberries. Whip the cream until stiff and put it into a piping bag with star-shaped spout. Decorate the tart with cream tuffs and strawberry quarters
4
Squeeze the gelatine and dissolve in a small pot. Stir in 4 tablespoons of pudding cream, then stir into the rest of the cream. Cover the tart with the strawberry halves and spread the pudding cream on top. Chill the tarte for about 4 hours. Quarter 2 strawberries. Whip the cream until stiff and put it into a piping bag with star-shaped spout. Decorate the tart with cream tuffs and strawberry quarters
5
5 hours waiting time