Summary
| Prep Time | 25 mins |
| Cook Time | 45 mins |
| Total Time | 1 hr 10 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
IngredientsFor the shortcrust pastry:
- 160 g flour
- 1 egg (s)
- 65 g suar
- 65 g butter
- 1 pinch baking powder
For the filling:
- 1 point vanilla pudding powder
- 500 ml milk
- 40 g suar
For the sprinkles:
- 100 g flour
- 60 g butter
- 50 grams sugar
- 1 glass fruit or berries your choice, drained or fresh
Print Recipe
Pin Recipe Instructions
- Make a shortcrust pastry from the first ingredients and place in a greased springform pan. Form a small edge.
- Using the pudding powder, milk and sugar, cook a pudding according to the instructions on the packet and let it cool down a little. Spread the pudding on the shortcrust pastry base.
- Then put the fruit on top. Drain the canned fruit well. Process the remaining ingredients into sprinkles and pour over the fruit.
- Bake at 180 ° C top and bottom heat for 45 - 50 minutes.
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The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.
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