Cherry blossom tart

146 0

125 g Butter
250 g flour
125 g + 1 tbsp sugar
1 egg (size M)
4 Sheet Gelatine
1 packet 'Vanilla flavor' pudding powder
450 ml Milk
1 glass (375 ml) cherries
200 g whipped cream
1 packet red cake topping
flour
fat
dried peas
cling film
baking paper

195 minutes

light

1.: Cut the butter into pieces. Knead butter, flour, 50 g sugar, egg and 1 tablespoon cold water first with the dough hook of the hand mixer, then with your hands to form a smooth dough. Wrap the dough in foil and refrigerate for about 30 minutes
2.: Soak gelatine in cold water. Mix the pudding, 75 g sugar and 50 ml milk until smooth. Bring 400 ml milk to the boil. Stir in the mixed pudding powder, cook for about 1 minute while stirring and remove from the stove. Squeeze out the gelatine and stir into the pudding. Cover the surface of the pudding with foil and let it cool.
3.: Put the cherries in a sieve and drain well, collecting the cherry juice. Roll out the dough round (approx. 30 cm Ø) on a floured work surface. Line the greased tart pan (approx. 24 cm Ø at the bottom) with the lift-off base with the dough, cut off the protruding edges. Knead the leftover dough again, roll out and cut out flowers
4.: First line the tart with baking paper, then fill with peas. Bake the tart in the preheated oven (electric stove: 200 ° C / convection: 175 ° C / gas: level 3) for about 25 minutes. Approx. 10 minutes before the end of the baking time, remove the baking paper and peas and bake to the end
5.: Take the tart out of the oven and let it cool on a wire rack. Place the blossom biscuits on a baking sheet lined with baking paper and bake at the same temperature for 6–8 minutes until golden brown. Remove and allow to cool
6.: Whip the cream until stiff. Beat the pudding until smooth. Fold the cream into the pudding. Spread 1/3 of the cream on the tart. Spread the cherries on top and put the rest of the cream on top. Spread the cream evenly and chill for at least 3 hours
7.: Mix the cake icing powder, 1 tbsp sugar, 125 ml cherry juice and 125 ml cold water in a small saucepan. Bring to the boil while stirring and immediately distribute on the firm pudding cream from the inside out. Chill the tart for at least 15 minutes until serving. Decorate with biscuits before serving
8.: Wait approx. 1 1/2 hours