Mixed Berry Puff Pastry Tart

Whisk together the pudding powder, 60 g sugar and 100 ml milk until smooth.

Bring 400 ml milk to the boil, stir in the prepared pudding mixture and simmer, stirring, for about 2 minutes.

Let the pudding cool briefly.

Soak the gelatin sheets in cold water, squeeze out excess water and dissolve them completely in the warm pudding.

Cover the surface of the pudding directly with plastic wrap and let it cool completely.

Preheat the oven: fan 175 °C (conventional 200 °C).

Line a tart pan with baking paper and roll out the puff pastry to a circle (approx. 32 cm); fit it into the pan and press the edges firmly.

Cover the dough with baking paper, fill with dried peas as weights and blind-bake for about 20 minutes.

Remove the baking paper and peas, beat the egg, brush the pastry rim with it, sprinkle with 15 g sugar and bake for another approx. 15 minutes.

Let the tart base cool completely.

Wash, trim and sort the berries; halve the strawberries.

Whip the cream to stiff peaks, sprinkling in the vanilla sugar, then gently fold it into the cooled pudding.

Fill the tart base with the cream and smooth the surface.

Arrange the berries on the cream.

Chill the tart for at least 2 hours, then serve.