Summer Fruit Tart with Pudding

Summary

Prep Time	1 hr
Cook Time	12 mins
Total Time	3 hrs 12 mins
Course	Baking
Cuisine	European
Servings (Default: 1)

Ingredients

Instructions

With cold hands, quickly knead a shortcrust pastry from the flour, diced butter, sugar, salt and egg. Wrap the ball of dough in cling film and refrigerate for 30 minutes.
Cook a stiff pudding from milk, sugar and pudding powder, fill it in a bowl and place cling film directly on the surface of the pudding - this prevents skin formation. Chill the pudding.
Press the dough into a lightly (!) Greased springform pan lined with baking paper, pull up an edge of about 3 cm. Prick the dough several times with a fork and bake in the preheated oven at 200 ° C (top / bottom heat, convection: 180 ° C) for about 12 minutes until it is lightly browned. If it rises in bubbles in between, you can carefully pierce them and press the dough back down.
Remove from oven and allow to cool. Brush the cooled base with melted chocolate and let it dry. In the meantime, clean the fruit and cut accordingly.
Whip up the cold pudding and spread it on the chocolate, then top with the fruit. Prepare the icing according to the instructions on the packet with water or juice and sugar and spread on the cake. Chill until ready to serve.
Both the dough and the pudding cream can be prepared the day before. The dough then comes out of the refrigerator very firm, but can quickly be shaped again by a little brave kneading with warm hands.
The chocolate layer works great as a release agent so that the bottom doesn`t soften, and it tastes delicious too. Of course, you can also use a different type of chocolate and be creative with different types of pudding and fruit.

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