Strawberry shortcrust pastry tart with blueberries and pudding
Ingredients
Shortcrust pastry
- 300 g flour
- 175 g butter, soft
- 50 g icing sugar
- 1 egg yolk
Pudding
- 1 p. Custard powder
- 500 ml milk
- 2 tbsp sugar
Topping
- 100 g blueberries, sliced
- 200 g strawberries
- 1 p. Cake glaze, red
- 2 tbsp sugar
Utensils
- food processor
- bowl
- tart pan
- cling film
- roller
- pot
- mixing spoon
Instructions
Prepare the dough
- Knead the flour, butter and icing sugar in a food processor.
- Mix the egg yolks with 3 tablespoons of cold water and add.
- Knead everything into a smooth dough and wrap in cling film and chill for 30 minutes.
- Roll out the dough , press into the tart pan and bake for approx. 20-25 minutes at 180 degrees.
Cook the pudding
- Cook the pudding according to the instructions on the package and let it cool.
- Spread the pudding on the cooled tart.
Topping
- The strawberries and clean and sort the blueberries.
- Distribute the berries over the pudding layer as desired.
- Cook the cake glaze according to the instructions on the packet and pour over the berries.
