- For the topping and preparation
- Pastry flour (for the desktop)
- Legume (for blind baking)
- 500 grams fresh, ripe Strawberries
- 1 packet red Pie glaze
- 250 milliliters red Fruit juice
- For the dough
- 250 grams Pastry flour
- 100 grams sugar
- 1 pinch salt
- 1 teaspoon Lemon peel
- 1 egg
- 150 grams butter
For the dough, mix the flour, sugar, salt and lemon zest on a work surface. Form a well in the center. Beat the egg and pour into the well. Chop the butter into small pieces and distribute around the flour. Chop the ingredients with a large knife and knead into a smooth dough. Shape into a ball, wrap in plastic and chill for about 30 minutes.
For the filling, stir the pudding mix with 4 tablespoons of milk. Bring the remaining milk and sugar to a boil. Pour in the pudding and stir well. Pour into a bowl, sprinkle with powdered sugar and let cool.
Preheat the oven to 180°C (approximately 350°F).
Roll the dough out on a floured surface until slightly larger than the tart tin. Grease the tart tin with butter and line with the dough, forming an edge. Place parchment paper on the dough and cover with dried beans. Bake for about 25 minutes.
Remove the crust from the oven, remove the beans and remove the crust from the tin. Let cool on a wire rack.
Rinse the strawberries.
Spread the filling on the crust and top with the strawberries.
Heat the glaze and juice in a saucepan. Stir well and pour over the strawberries. Allow to dry. Cut into pieces and serve.