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.