sweet sunrise tart

Name: sweet sunrise tart
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 12
Ingredients: 200 g Flour; 100 g Butter; 1 pinch Salt; 50 g Sugar; 1 package Vanillin sugar; 1 egg (size M); 200 ml cold milk; 100 g cold whipped cream; 1 package (60 g) Mousse à la vanilla; 1 can(s) (236 ml) Pineapple Rings; 1/2 Baby pineapple; 1 can(s) (425 ml) Peaches; 50 g Cranberries; 5 sheets Gelatine; 200 ml Cranberry juice; 7-10 Tbsp Fat and flour; 7-10 Tbsp Flour; 7-10 Tbsp Cling film; Baking paper and pulses

AUTHOR
Andrew Gay

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 12

200 g Flour
100 g Butter
1 pinch Salt
50 g Sugar
1 package Vanillin sugar
1 egg (size M)
200 ml cold milk
100 g cold whipped cream
1 package (60 g) Mousse à la vanilla
1 can(s) (236 ml) Pineapple Rings
1/2 Baby pineapple
1 can(s) (425 ml) Peaches
50 g Cranberries
5 sheets Gelatine
200 ml Cranberry juice
7-10 Tbsp Fat and flour
7-10 Tbsp Flour
7-10 Tbsp Cling film
Baking paper and pulses

Directions

1
Quickly knead flour, butter in flakes, salt, sugar, vanillin sugar and egg with the dough hooks of the hand mixer to a smooth dough. Wrap in foil and chill for about 30 minutes. Grease a rectangular springform pan (27.5 x 19.5 cm) and dust with flour. Roll out the dough to a rectangle (33.5 x 25.5 cm) on a well floured work surface and line the tart mould with it. Line the tart base with baking paper and add legumes. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 20 minutes.
2
Remove the pulses and baking paper, let the base cool down. In the meantime, pour milk and whipped cream into a mixing bowl rinsed with hot water. Add cream powder. Whip with the whisk of the hand mixer for 1 minute on lowest setting, then 3 minutes on highest setting. Spread the mousse on the tart base and smooth it down. Chill for approx. 1 hour. Drain the pineapple and collect 100 ml of juice. Cut the pineapple rings in half. Cut baby pineapple into slices. Drain the peaches, saving 100 ml of juice. Cut the peaches into slices. Wash the cranberries, dab dry and possibly cut in half.
3
Drain the pineapple and collect 100 ml of juice. Cut the pineapple rings in half. Cut baby pineapple into slices. Drain the peaches, saving 100 ml of juice. Cut the peaches into slices. Wash the cranberries, dab dry and possibly cut in half. Cover fruit with foil and chill. Soak gelatine. Mix pineapple juice, peach juice and cranberry juice. Dissolve the gelatine and stir into the juice drop by drop. Carefully pour onto the mousse and chill for approx. 2 hours. Decorate the tart with fruit
4
Cover fruit with foil and chill. Soak gelatine. Mix pineapple juice, peach juice and cranberry juice. Dissolve the gelatine and stir into the juice drop by drop. Carefully pour onto the mousse and chill for approx. 2 hours. Decorate the tart with fruit
5
waiting time approx. 2 1/2 hours