Vanilla Pudding Tart

Cake:

1. Prepare pan: Preheat the oven to 180 degrees Celsius/ 360 degrees Fahrenheit. Grease a tart form and sprinkle it with flour. Shake well to coat with the flour, then flip it and pat it gently on its back to remove the excess flour. Do this over the sink. Set aside.
2. Batter: With a handheld mixer whisk together all the ingredients needed for the cake base.
3. Bake: Pour the batter into the prepared form and bake for about 20 minutes or until golden and baked through. Set aside and let cool completely.

Topping:

1. Prepare the pudding according to the packet's instructions.That is: take a few tablespoons out of the milk and pour them into a small bowl. Bring the rest of the milk to a boil. In the meantime, whisk together the remaining milk, the sugar, and the vanilla pudding powder.When the milk comes to a boil, remove from the heat and whisk in the pudding and milk mixture. Place back on the heat and bring to a boil again while whisking all the time. Let bubble once or twice.
2. Cool: Set aside and let cool for about 20-30 or until cooled but not set. Place a piece of cling film directly on the surface of the pudding to prevent it from forming skin.

Assemble:

1. Place the cake base on a cake platter. When the pudding is cooled, slowly pour it onto the cake base. Let it set well on the cake before topping it.
2. Top: When the pudding is set, arrange the sliced fruit or berries on top.
3. Glaze: To make the glaze follow the packet's instructions as well. That is: place the glaze powder into a small pot. Slowly add the cold water or diluted juice from the canned fruit (half juice, half water) while stirring all the time to avoid clumps. Place the pot on the heat and bring to a boil stirring continuously. When it boils, remove it from the heat immediately.
4. Let set: Spread the glaze over the fruit using a spoon and starting in the middle of the cake. Let the glaze set completely before slicing the tart.
5. Alternatively, use jam. Place the jam into a small saucepan and heat gently until runny. Brush the fruit on the cake with the jam. Leave to dry.