Strawberry Tart with Vanilla Pudding and White Chocolate
Ingredients
Crust
- 250 g all-purpose flour
- 70 g sugar
- 1 packet vanilla sugar
- a pinch of salt
- 1 large egg
- 150 g soft butter
- butter for greasing the pan
Filling and topping
- 300 ml milk
- 1 packet vanilla pudding powder
- 50 g white chocolate
- 500 g strawberries
- 2 sheets gelatin
- 100 g mascarpone
- 100 g heavy cream
- white chocolate for garnish
Preparation
Make the shortcrust pastry: combine flour, sugar, vanilla sugar, salt, egg, and soft butter in a bowl and process with a dough hook until smooth
Grease a 28 cm tart pan, roll out the dough on baking paper, transfer to the pan, remove the paper, press the dough gently and form a rim
Wrap the pan in plastic wrap and chill for 1 hour
Meanwhile, prepare the vanilla pudding according to package instructions using 300 ml milk
Chop the white chocolate and stir into the hot pudding, cover directly with plastic wrap and let cool
Preheat the oven to 180°C top/bottom heat (160°C convection)
Remove the plastic wrap from the chilled crust, prick the dough with a fork and bake for 20-25 minutes until golden
Remove from the oven and let the crust cool on a wire rack
Bloom the gelatin in cold water for 5-10 minutes, then squeeze and dissolve in a small amount of warm pudding
Whip the heavy cream until stiff peaks form
Mix the dissolved gelatin into the cooled pudding mixture, then fold in the mascarpone
Gently fold the whipped cream into the pudding mixture
Pour the filling into the cooled crust and smooth the top, then chill in the refrigerator for at least 2 hours until set
Wash and hull the strawberries and arrange them on top of the set filling
Melt the white chocolate for garnish and drizzle over the strawberries just before serving
Notes
This dreamy combination features fresh strawberries on a creamy layer of vanilla pudding, mascarpone, and whipped cream with a shortcrust pastry base
