Go Back
+ servings
pudding tart with bananas, mandarins and grapes on a vintage platter

Pudding Tart

The easiest pudding tart there is! A quickly made cake base, vanilla pudding, and a topping of mixed fruit or berries.
Course Cakes
Cuisine Romanian
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings 8
Calories 314kcal
Author Adina


  • Cake:
  • 80 g all-purpose flour 2.8 oz/ 2/3 cup
  • 75 g sugar 2.6 oz/ 1/3 cup
  • 6 tablespoons vegetable oil
  • 3 eggs
  • 1 teaspoon pure vanilla extract
  • 2 teaspoons baking powder
  • Pudding:
  • ½ packet non-instant vanilla pudding mix Note
  • 250 ml milk 8.5 fl.oz/ 1 cup
  • 2 tablespoons sugar
  • Topping:
  • fruit bananas, kiwis, canned mandarins, grapes etc or berries of choice
  • 1 packet Dr. Oetker fruit tart glaze
  • 1-2 tablespoons sugar
  • 250 ml water or diluted fruit juice 8.5 fl.oz/ ½ cup, half juice, half water
  • OR
  • 3 tablespoons jam of choice



  • 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.
  • Batter: With a handheld mixer whisk together all the ingredients needed for the cake base.
  • 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.


  • 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.
  • 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.


  • 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.
  • Top: When the pudding is set, arrange the sliced fruit or berries on top.
  • 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.
  • 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.
  • 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.


  1. Always use a digital kitchen scale in baking; it ensures the best results (Amazon affiliate link).
  2. That would be 18 g/ 0.65 oz of Dr. Oetker vanilla pudding powder (Amazon affiliate link) or a similar product. If you cannot find that, use whatever kind of non-instant vanilla pudding mix is available in your country. You will not need a lot, about 1 cup of cooked pudding.


Serving: 1slice | Calories: 314kcal | Carbohydrates: 46g | Protein: 5g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 10g | Cholesterol: 72mg | Sodium: 348mg | Fiber: 1g | Sugar: 33g