Berry and Peach Pudding Tart has 3 layers with a dreamy homemade vanilla pudding, fresh berries and crispy puff pastry topped with icing sugar.
5 Delicious Reasons to Enjoy this Berry and Peach Pudding Tart
Can be made in under 45 minutes
You can use any fresh fruits in season
Crispy Puff pastry
Smooth and creamy pudding
Perfect for an afternoon tea. Be sure to try our Tranquil Lemon Ginger Tea
Oh my goodness, Hong Kong can be so frustrating sometimes. If you want to cook or bake something western you can never find the ingredients you need or if you do you have to spend the whole day hopping from store to store getting what you need.
What does this all mean? It means that I am always looking at plan B and have to make everything from scratch. Is that a bad thing? Most likely not, as things are fresh and made with only ingredients that I can pronounce. That is a very good thing.
We have the most delightful neighbors that moved in across the hall and I wanted to bring over a little dish to share for a little afternoon tea that her children and my fussy teenagers would enjoy.
Originally, I was just going to make an easy peasy rustic galette with puff pastry and berries but had to go to 3 different stores to find puff pasty. Now with all the ingredients on hand, I realized I did not have enough time to pull it off as I was due to arrive at her place in 45 minutes. (The reason being is that if you are making a galette out of puff pastry you should really refrigerate the assembled dessert for one hour before baking so that it does not lose it shape and end up with a pool of berries in your oven. I learned of this the hard way a few years ago and oh my goodness, berries are difficult to clean up.)
So then I needed to come up with plan B in a jiffy. I had berries and puff pastry and my oven was preheating. Now if we just had some whipped topping, whipping cream or instant pudding in the house I could make a dessert in a flash. Not a drop of anything.
How to make Easy Homemade Vanilla Pudding
Have no fear, where there is a will there is a way. I began the google search of easy puddings. I landed on a gold mine!
In just 15 minutes flat I made one of the most delicious vanilla pudding I have ever had with a few substitutions. Now the beauty of this recipe is that it is delightfully gluten-free and dairy free. You could add any flavoring you like to change-up the flavors. For example maybe a little cinnamon, saffron, cardamom or maybe even a little amaretto liquor or even lemon flavoring... Thank you Argo Starch for your inspiration. If you would prefer to make an Easy Microwave Chocolate Pudding for the topping, that would be delicious too.
I whipped up the pudding in the microwave in a flash and then spread into a big baking sheet and covered with a plastic wrap so it did not form a skin on top and cooled off really fast. In the meantime, I baked 3 "relatively" even rectangles of puff pastry and washed and cleaned my berries and sliced some fresh juicy peaches and tossed with a little granulated sugar.
Now for the assembly our Berry and Peach Pudding Tart. My boys helped me layer the puff pasty with a slathering of vanilla pudding and some fruit and repeat this process until the masterpiece was 3 layers high and topped off with just a little dusting of icing sugar. Oh my goodness, it was heavenly. I will certainly be making this again.
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Berry and Peach Pudding Tart
Ingredients
Easy Vanilla Pudding
- ⅔ cup sugar or sugar alternative
- 2 tablespoon cornstarch
- ¼ teaspoon salt
- 2 cups almond milk
or any dairy as desired - 2 egg yolks
beaten - 2 tablespoon margarine
or butter - 1 teaspoon vanilla
Fruit mixture
- 1 pint blueberries
- 2 peaches
peeled and sliced - 1 tablespoon lemon
juice to prevent the peaches from oxidizing - 1 pint raspberries
- 1 tablespoon sugar
or sugar alternative
Pastry
- 1 tablespoon flour
to prevent the puff pasty dough from sticking - 500 grams puff pastry dough -
1 sheet - 1 tablespoon powdered (icing) sugar
garnish - optional - 1 egg
beaten - 1 teaspoon sugar
or sugar alternative - 1 teaspoon (optional) - ¼ teaspoon cinnamon optional
Instructions
- Preheat oven to 400 degrees F (204 degrees C). Remove puff pastry from freezer to unthaw-could take up to one hour at room temperature. (Mine unthawed while waiting for the bus in Hong Kong's stifling heat and humidity in 15 minutes)
- Make the pudding: Blend sugar, cornstarch and salt in a large microwave-safe bowl. Whisk in almond milk and egg yolks until well blended. Microwave on HIGH power for about 5 to 7 minutes. Stir every 1 to 2 minutes until the pudding is thick and delicious or has boiled for at least 1 minute. (You can skip this whole step and swap out for instant pudding or the kind you find in the snack sacks for lunches)
- Step 2: Remove cooked pudding from microwave and stir in margarine/butter and vanilla or other flavorings as desired. Pour pudding into a bowl (or in a baking sheet and let the plastic wrap cover and touch the puddings top so that it does not form a skin and put in the freezer to expedite the cooling process.) Or place into the refrigerator until cool.
- Bake the puff pastry: I used a Jus-Rol unthawed but yet chilled puff pastry sheet. (Do not let you pastry dough get too warm/soft or it will fall apart and give you problems) I floured my working service lightly and rolled out my dough until it was about ⅛ inch thick and in the shape of a long rectangle. I then cut my large rectangle into 3 smaller even rectangles. Transfer your cut puff pastry rectangles onto a parchment lined baking sheet. Use your fork to puncture some holes in the dough to allow place for the steam to escape and to keep the dough from getting overly puffy. Brush your pastry with egg wash, sprinkle with cinnamon and sugar (This is an optional step) Bake for about about 15 minutes or until the pastry is golden brown. Remove from oven and set the puff pastry on a sheet/plate to cool.
- Place blueberries in a bowl and add one tablespoon of sugar or sugar alternative and stir. In another bowl place the peeled and sliced peaches into a bowl with a little squeeze of lemon to prevent the peaches from turning brown and about a tablespoon of sugar or sugar alternative. If your fruit is sweetened by the sun, you can skip the sugar step or use sugar alternative as desired. (Feel free to swap out for blackberries, strawberries, kiwi, jack fruit, mango, lychee or really any fruit your desire. However it works best with softer fruits that are easier to bite into.)
- Assembly: Set your first slice of baked cool puff pasty on a long dish. Slather a few heaping teaspoons full of vanilla pudding on top and spread. Add a layer of blueberries on top of the vanilla pudding. Add the second baked puff pastry sheet on top of the blueberries. Add another few teaspoons of vanilla pudding and spread. Add a layer of fresh peaches on top of the vanilla pudding. Add the final layer of baked puff pastry. Add a final layer of vanilla pudding and spread. On top, a final layer of raspberries and then finally a dusting with a little powdered (icing) sugar.
- Refrigerate until to ready to serve or up to 4 hours and serve. Enjoy!
Bernice says
I remember when you posted this recipe on Facebook and I thought it must be one of the most perfect recipes!! Just beautiful!!
Asmita (@FoodieAsmita) says
OMG! What a gorgeous dessert! I love your presentation and clicks too.
Healthy World Cuisine says
Thank you Asmita. I had so much fun making this dessert. It took about 45 minutes to make but less than 5 minutes for it to disappear.
dianeskitchentable says
Oh how I wished I lived across the hall from you! I love how you think on your feet when you don't have the ingredients in a recipe. That is one of the most beautiful creations I've seen yet you make it sound so easy. Love the berries on top!
Nami | Just One Cookbook says
Absolutely pretty, and looks so easy to make (but doesn't look like at all!). Love the fruits on the tart and layers... So pretty to eat...but seriously, before you know it, half of it is gone in my tummy. =P
shashi @ http://runninsrilankan.com says
What a sweet gesture to take this over to your neighbor - now you have me wishing I was your neighbor! This is gorgeous - but I am fascinated by that dairy free vanilla pudding! Cannot wait to try it
[email protected] says
I understand your frustration, I tend to go cranky if I don’t have Western food around. We stayed in Asia for awhile and we miss the usual cheezy pizza and burgers - but ended up gobbling them in New Zealand (as a stopover), hahaha. I received a basket of raspberries from our neighbor and they were just stunning to eat! I haven’t had puff pastry desserts for awhile, but I must get some! Gosh I need some of that for breakfast, perhaps with some cashew cream…mmmm and lots of berries like yours!
Mary Frances says
This looks awesome! Especially for a last minute dessert. Very impressive!
Kristi @ My SF Kitchen says
Wow, this tart looks incredible!! I want some! I know the feeling of trying to bake in a foreign place where you don't have your everyday ingredients! 🙁
Shikha la mode says
If this was your Plan B, it's damn good!
Monica says
You amaze me. I would never think of something like this (looks so intricate and labor-intensive) to be a Plan B that you whipped up so quickly. Much kudos to you and your boys for helping! This looks so good! I did something like this a long time ago with chocolate pudding and that contrast in texture between soft pudding and crisp puff pastry is divine. I need to make this!
Kristy says
Ooooh! This looks so delicious. I could eat this for breakfast, lunch, dinner or dessert. Your photos are great. I can almost smell it from here. 🙂 My kids would absolutely love this one too.