Nowadays, »higher, faster, further« is the chosen motto for many people. Expectations have risen, especially regarding the speed of things happening. Particularly online. People want their information served up quickly and as convenient as possible. For food bloggers, this often means facing demands for recipes that can be whipped up in five minutes using just five ingredients. Well… while this (pretty much) »Zero« Effort Strawberry Tart is quick to prepare and, for once, doesn’t require a long list of ingredients, unfortunately, it still can’t be finished in five minutes. Sorry!
I have to admit that I’ve developed a bit of an aversion to social media over the last few years. When it all started, I was incredibly enthusiastic and used pretty much every platform extensively. But things have changed a lot since then. Especially in the foodie world, so much content is just a copy of a copy of a copy. Anyone wanting to get noticed tries to generate viral hits, but typically, that just means copying and repeating someone else’s work.
I’m not completely off the hook here. Anyone who shares their work on Instagram and other social media platforms naturally wants it to be seen. When the things you usually post don’t really catch on anymore, you might try to put out some »more viral« content. That’s why you’ll find recipes on my page for things like Turkish Pasta, Dumpling Lasagna, Veggie Kebab with Tofu, and Crookies.
BUT… I’m actually quite picky when it comes to these viral trends. I don’t just try everything at random and post it just for the clicks and likes. The recipes have to be something special and actually work – which isn’t always the case with a lot of TikTok and Instagram trends. And, of course, it has to taste delicious. That’s why you’ll never find things like »Dot Cakes« or raw cookie dough for snacking here or on my socials… ;)
Well. This delicious strawberry tart isn’t a viral trend, but I am deviating from my »usual« recipes. Instead of making everything from scratch, I’ve made an exception here and used a few ready-made products to keep things as simple as possible. Higher, faster, further, you remember? After all, someone without a pantry full of baking ingredients or specialized equipment should still be able to put something delicious (and homemade) on the table.
If you want to keep the effort to a minimum, a recipe like this one is precisely what you need. Ready-made dough from the supermarket fridge, a pudding cream made from a packet mix, and a few fresh strawberries on top – that’s basically all there is to it. It’s quick and easy, though unfortunately not very customizable.
The ready-made dough is actually fine and will get you a good result. It doesn’t compare to a classic shortcrust pastry, but it works perfectly well as a tart base. I have to be a bit more critical regarding the pudding cream. If you enjoy the taste of instant pudding mixes, you won’t have a problem, but personally, I find the flavor a bit too artificial. There’s no real vanilla in it, and the pudding mix also contains ingredients I’d never use at home… all just so the cream sets without cooking. You have to make some compromises somewhere, right?!
Of course, that doesn’t mean the strawberry tart turns out badly when made with those convenience products. Strawberries and pudding are a combination that almost always tastes delicious. However, you could also make everything from scratch. D’oh. In this case here our Strawberry Tart with Crème Pâtissière, for example. There you have full control over every element, though it does require a bit more effort to make.
We have plenty more to offer regarding tarts here on the blog. In 99.9% of cases, we don’t use ready-made dough or packet mixes. Though, in some instances, you could easily swap things out. A simple tart base can almost always be replaced with a store-bought version. So, if you’d like to try something else, definitely check out our Strawberry Mascarpone Tartlets and perhaps our Raspberry Coconut Mousse Tart. Both are delicious treats and perfect if you want to snack on something sweet in summer!
INGREDIENTS / ZUTATEN
1 roll of refrigerated ready-made tart dough (e.g., from Tante Fanny*)
2 cups (500ml) regular milk
2 sachets of instant pudding cream*
17-25 oz. (500–700g) fresh strawberries
1 sachet of red cake glaze*
2 tbsp. sugar
1 cup (250ml) of water
1 Pkg. Fertigteig für Quiches & Tartes (z.B. von Tante Fanny*)
500ml Milch
2 Pkg. Backfeste Puddingcreme*
500-700g frische Erdbeeren
1 Pkg. Tortenguss (rot)*
2 EL Zucker
250ml Wasser
DIRECTIONS / ZUBEREITUNG
1. Take the ready-made dough out of the fridge and let it sit briefly on the counter so it can warm up slightly and become easier to work with. Lightly grease a 28cm tart tin* (a smaller one is also fine). Unroll the dough, place it inside the tart tin, and press it firmly against the bottom and sides. If the dough overlaps around the edges, simply tuck it in or trim it off. Prick the dough several times with a fork. Place the tart tin with the dough in the fridge for about 20 minutes.
2. Preheat the oven to 190°C (375°F). Remove the tart tin with the dough from the fridge, place a piece of baking parchment on top of the dough, and fill up with some ceramic pie weights*, dried beans, rice, or similar. Blind-bake the crust for about 15 minutes. After this time, remove the backing parchment and weights, and bake the crust for another 8–12 minutes at the same temperature. The crust should get a nice golden color. Remove from the oven and let cool completely.
3. For the pudding cream, mix the milk with the cream powder according to the package instructions. Immediately spread the cream on top of the tart crust and smooth out the surface.
4. Remove the green stems from the strawberries, then wash and dry or drain them. Halve or quarter the strawberries as desired and arrange them on the layer of pudding cream. The strawberries should be placed close together (neatly or randomly doesn’t matter) to avoid larger gaps inbetween.
5. Mix the cake glaze powder with sugar and water in a small saucepan. Heat the mixture until a thick glaze forms (follow the instructions on the package). Immediately spoon the warm glaze onto the strawberries, coating as many of them completely as possible. Place the finished tart in the fridge for at least 1 hour to allow the glaze and pudding cream to set properly.
1. Den Fertigteig aus dem Kühlschrank nehmen und kurz liegen lassen, damit er ein wenig aufwärmen kann und besser zu verarbeiten ist. Eine 28cm Tarteform* (kleiner ist auch ok) leicht einfetten. Den Teig entrollen, in die Form legen und am Boden und den Seiten festdrücken. Sollte der Teig am Rand überlappen, einfach einschlagen und festdrücken oder abschneiden. Den Teigboden mit einer Gabel mehrfach einstechen. Die Form samt Teig für etwa 20 Minuten in den Kühlschrank stellen.
2. Den Ofen auf 190°C (375°F) Ober-/Unterhitze vorheizen. Die Form mit dem Teig aus dem Kühlschrank nehmen, ein Stück Backpapier auf den Teig legen und dann mit Backbohnen aus Keramik*, getrockneten Bohnen, Reis o.Ä. auffüllen. Den Boden für etwa 15 Minuten blindbacken. Nach dieser Zeit das Backpapier samt Backbohnen entfernen und den Boden bei gleicher Temperatur weitere 8-12 Minuten backen – der Boden sollte eine schöne goldene Farbe bekommen haben. Aus dem Ofen nehmen und komplett abkühlen lassen.
3. Für die Puddingcreme die Milch mit dem Pulver für die Creme nach Packungsanleitung verrühren. Die entstandene Creme sofort gleichmäßig auf dem abgekühlten Tarteboden verteilen und glatt streichen.
4. Die Erdbeeren vom Grün befreien, dann waschen und trocknen bzw. abtropfen lassen. Nach Belieben halbieren oder vierteln und die Tarte damit belegen. Die Erdbeeren sollten nach Möglichkeit dicht an dicht liegen (ordentlich oder wild ist egal), damit keine großen Zwischenräume entstehen.
5. Das Pulver für den Tortenguss mit Zucker und Wasser in einem kleinen Topf verrühren. Die Mischung erhitzen bzw. aufkochen lassen, bis ein dickflüssiger Tortenguss entsteht (Anleitung auf der Packung beachten). Den warmen Totenguss zügig mit einem Löffel auf den Erdbeeren verteilen und möglichst alle Erdbeeren damit umhüllen. Die fertige Tarte für mindestens 1 Stunde in den Kühlschrank stellen, damit Tortenguss und Puddingcreme schön anziehen können.
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Here is a version of the recipe you can print easily.
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»Zero« Effort Strawberry Tart
- Prep Time: 00:30
- Cook Time: 00:25
- Total Time: 02:00
- Yield: 1 1x
- Category: Tarts
- Method: -
- Cuisine: Germany
- Diet: Vegetarian
Description
Why make it harder for yourself than necessary? This »Zero« Effort Strawberry Tart is super easy to make and really delicious. Win-win for everyone!
Ingredients
1 roll of refrigerated ready-made tart dough (e.g., from Tante Fanny*)
2 cups (500ml) regular milk
2 sachets of instant pudding cream*
17-25 oz. (500–700g) fresh strawberries
1 sachet of red cake glaze*
2 tbsp. sugar
1 cup (250ml) of water
Instructions
1. Take the ready-made dough out of the fridge and let it sit briefly on the counter so it can warm up slightly and become easier to work with. Lightly grease a 28cm tart tin* (a smaller one is also fine). Unroll the dough, place it inside the tart tin, and press it firmly against the bottom and sides. If the dough overlaps around the edges, simply tuck it in or trim it off. Prick the dough several times with a fork. Place the tart tin with the dough in the fridge for about 20 minutes.
2. Preheat the oven to 190°C (375°F). Remove the tart tin with the dough from the fridge, place a piece of baking parchment on top of the dough, and fill up with some ceramic pie weights*, dried beans, rice, or similar. Blind-bake the crust for about 15 minutes. After this time, remove the backing parchment and weights, and bake the crust for another 8–12 minutes at the same temperature. The crust should get a nice golden color. Remove from the oven and let cool completely.
3. For the pudding cream, mix the milk with the cream powder according to the package instructions. Immediately spread the cream on top of the tart crust and smooth out the surface.
4. Remove the green stems from the strawberries, then wash and dry or drain them. Halve or quarter the strawberries as desired and arrange them on the layer of pudding cream. The strawberries should be placed close together (neatly or randomly doesn’t matter) to avoid larger gaps inbetween.
5. Mix the cake glaze powder with sugar and water in a small saucepan. Heat the mixture until a thick glaze forms (follow the instructions on the package). Immediately spoon the warm glaze onto the strawberries, coating as many of them completely as possible. Place the finished tart in the fridge for at least 1 hour to allow the glaze and pudding cream to set properly.
Notes
Happy Baking!
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