Strawberry tart and my early summer fruits from the garden

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As you’ve seen I’ve tried some new strawberry recipes lately and even though they were received very good by the whole family, my husband had an objection to make: “I’d love just a simple strawberry tart as you used to make every year!” He was right, the simple strawberry tart was a hit! And it was not one but two I’ve made in a row.I know that a simple strawberry tart everyone figures, but I thought I should show you how I make mine a little healthier then the regular ones. But first let me show you my fruits I’ve just harvested from my garden! Please don’t hate me 😀 This early summer fruits absolutely kill me, starting with the raspberry that is my top favorite!!! and now I have a bush that crops early, making huge, juicy, flavored raspberries! My 3 cherries have turned red 😀 I can’t stop thinking of the many recipes I’ll be making with those! Cherries, Sour cherries, raspberries, blackcurrant, redcurrant, and some of the remained strawberries, OMG guys, just have a look on my babies!

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For my strawberry tart, I first made the simple tart batter:
• 3 eggs
• 3 tbs whole grain flour
• 2 tbs sugar
• 1 tsp backing powder
• vanilla essence
• a pinch of salt

Beat the egg whites with a pinch of salt until thick, add the 3 tbs of sugar, beat once more to incorporate, add the egg yolks and vanilla essence and mix to include these also. Add the 3 tbs of flour and the backing powder and incorporate by folding gently(carefully not to damage the beaten eggs consistency) into the rest of mixture. Use a round shape to cook the batter. Place a backing paper on the tray, then pour the batter. Place in the oven at 356 F (180 C) for 20-25 min.
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The pudding I’ve made is the healthier pudding I’m used to make, avoiding the pudding mix we can find at the supermarkets. I always make this home made recipe when we crave for puddings, sometimes leaving out even the egg,or adding wheat germs or oatmeal flakes, etc; also I’m adding different other flavors then vanilla, like cinnamon that is one of the most powerful antioxidants and my favorite spice! Or carob, cocoa, even fruits! And You can make it as fast as the mixed packs!


The pudding cream:
• 1 egg
• 2 tbs whole grain flour
• 2 cups milk
• 2 tbs sugar or honey, maple syrup, etc
• vanilla essence


Beat the egg with a fork. In another bowl mix the flour and sugar with some milk, and set the rest of the milk on the stove to heat. Add the flour mix to the milk and mix until you have the pudding. Take the pan off the fire and add 3 tabs of the pudding in the beaten egg mixing at the same time, then pour it slowly, mixing meanwhile, back to the pan. Re-heat the pudding for another minute at slow fire. Pour the hot pudding on the cake.


Topping:
strawberries cut in 2
• and I’ve also added a layer of banana slices


Make a layer of banana slices on top of the pudding, then another one with the strawberries halves. You can also serve it with cream on top.

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