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Custard / Crumble / Fruit Tart = Mürbeteig mit Pudding Streussel
Persian German Heirlooms
This is a tribute to my mother in law Victoria, a true masterchef and my mother Helga, comfort food specialist. Included are all the recipes they prepared, some original recipes from professional chefs, my own creations/favorites, and several entries on knowledge I collected over the years about health/nutrition/medical conditions/home remedies. You will find answers to every common health issue browsing through my collection.
ideal for cake bases, pie crusts, cookies, *Nougat Ring (see separate recipe)
Ingredients
  • subheading: Crust 1.          Bakery Original Version:
  • Sugar              1 part
  • Butter             2 part             "frozen"
  • Flour               3 part
  • Salt                  pinch
  •  
  • subheading: Crust 2.          Little Softer Version:
  • Sugar                75 gr
  • Butter             125 gr             "frozen"
  • Flour               250 gr
  • Salt                  pinch
  • Egg                  1                       Size M    must be cold "take directly from fridge"
  •  
  • subheading: Crust 3.          Super Delicate Version:
  • Sugar              1 part
  • Butter             2 part             "frozen"
  • Flour               3 part              replace 50 g Flour w/ STARCH or ALMOND POWDER
  • Salt                  pinch
  •  
  • subheading: Prep (avoid "soggy Crust"):
  • Egg                   1                        beat
  • Water               1 Tbs                add
  • Flour / Bread Crumbs / Nuts "powdered"
  •  
  • subheading: Filling 1.         Fruit:
  • wash + dry + cut fruit
  • Jelly / Jam             1 cup   = 250 g        (apricot, red currant, strawberry)
  • Water /Liqueur   2 Tbs
  •  
  • subheading: Filling 2.         Pudding:
  • Puddingpulver            2 Packets    Dr. Oetker
  • Milk                               500 ml
  • Sugar                            6 Tbs
  • Vanilla Sugar               1 Packet      Dr. Oetker
  • Salt                                Pinch
  • Egg                                1
  •  
  • subheading: Filling 3.         Streussel:   simply combine with fork until crumbs form:
  • Flour                             300 gr
  • Butter                           200 gr        COLD
  • Sugar                            100 gr
Steps
  1. sift flour + powder sugar + salt into bowl and gently combine with fork
  2. grate the frozen butter into the flour+ GENTLY combine with fork
  3. *don't overwork butter into the dough, be gentle
  4. then GENTLY kneed dough on lightly floured surface (by carefully "pressing" into the dough with your thumbball)
  5. DO NOT OVERDO THE MIXING.  This is a very sensitive dough.
  6. wrap in cling film + chill 30 to 60 min (relaxes dough + prevents it from shrinking in the oven)
  7. prep baking form:  line w/wax paper or rub w/ butter + sprinkle w/flour all around + shake off extra flour
  8. remove dough from refrigerator + roll out to desired size
  9. *roll out between cling wrap or cover rollpin with stocking
  10. gently lift/press dough into baking form + prep the edge (finger waves, pinch/twist, fork-, spoon imprint...)
  11. swiftly hammer dough w/fork teeth to prevent air pockets forming (hold fork in hand like a little hammer)
  12. subheading: Filling (prepare+set aside):
  13. Pudding   -  follow packet instructions, BUT ONLY WITH 500 ml Milk + allow to cool + whip in Egg
  14. Streussel  - combine ingredients w/fork until sticky crumb consistency + spread over pudding
  15. Fruit          -  wash, dry, cut as desired
  16. subheading: Pre-Bake (Blind Bake) Pie Crust:
  17. Place a baking sheet on lower rack + preheat oven to 425°F           = 350° Convection Heat
  18. *for custard/fruit pies (partially baking crust prevents soggy pie bottom before adding liquid filling)
  19. Place pie crust dish on the preheated baking sheet
  20. reduce oven temp to 400°F + bake                                                                                10 to 12 min
  21. *bake until the crust edges start to turn golden + crust bottom has lost translucent "raw" look = (carefully pull up foil edge to take a peek)
  22. Remove pie pan from oven + foil w/beans from crust
  23. subheading: Baked Pie Option..........e.g. Quiche, Pumpkin pie, Key lime pie:
  24. return pre-baked crust to oven + bake until bottom is just beginning to color          6 to 8 min
  25. subheading: Refrigerated Pie Option............e.g. cream pie, custard fruit pie:
  26. return pre-baked crust to oven + bake crust until golden brown                             20 to 25 min
  27. subheading: Crust Prep before filling (creates seal to prevent "soggy" bottom):
  28. brush crust w/egg wash  (beat 1 egg+ 1 Tbs water) + return to oven until egg wash is dry+shiny    3 min
  29. then sprinkle crust w/Flour, Bread Crumbs or Powdered Nuts
  30. Fill pre-baked crust according to recipe (e.g. Quiche, Pumpkin pie, Key lime pie)
  31. subheading: Pudding-Streussel Filling:
  32. pour Pudding over pre-baked crust             (make sure dough has a 1.5 inch border)
  33. sprinkle Streussel over Pudding
  34. subheading: Glaze (fruit tart topping):
  35. Heat the jam/jelly w/a bit of water until it has thinned out           30 to 60 sec microwave
  36. Strain through fine mesh sieve to get out all the seeds and big chunks of fruit
  37. brush over top of fruit tart to finish the masterpiece
Notes
  • FREEZING:    roll flat inside freezer bag  (egg makes dough softer) + stores well up to 6 months
  • GLAZE:          Pick jelly/jam that compliments color/flavor of your tart.  Apricot=most traditional
 

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