Nutella pudding with a homemade tart crust topped with strawberries. Fruit + chocolate = perfect summertime dessert!
A couple weeks ago, I finally went strawberry picking.
My cousin came up for a visit, and when I mentioned I’ve always wanted to go, she was on board.
Nobody told me it’s actually a lot of work!
Finding the best strawberries took a bit of time and effort, but by the end of it we were left with 3 pounds of the stuff and didn’t know what we should do with it first.
All things considered, it didn’t really use up that many of our strawberries but we were excited nonetheless. Just look how pretty!
What I like about adding fruit to my dessert is that it makes it feel like it’s instantly more healthy. More vitamins and stuff. Which means you can have seconds, right?
I already posted the Nutella pudding recipe, and if you don’t want to make the tart then you can try it with a pre-made crust instead.
Though the tart doesn’t take that much time, especially if you’re baking it while you are making the filling.
Overall, I’d say our first strawberry recipe was a success.
What are your favorite ways to cook or bake with strawberries? Have you ever been strawberry picking?
For the crust
- 1/2 cup unsalted butter, (1 stick), cut into small pieces
- 1 1/2 cups all-purpose flour
- 1/4 cup sugar
- 1 tablespoon apple cider vinegar, (or regular vinegar)
For the filling
- 2 cups milk, (I used 1%), divided
- 2 Tablespoons cornstarch
- 3/4 cup Nutella
- 1 teaspoon vanilla extract
- Sliced strawberries, for topping
- Preheat oven to 350 degrees Fahrenheit.
- In a food processor, add flour, sugar and butter and pulse until butter is mixed in, about 20 seconds.
- Add vinegar and pulse until it becomes consistency of dough.
- Form dough into crust in a 9 inch round pie pan.
- Bake for at 350 for about 20 minutes, or until lightly browned.
- While crust is in the oven, start the pudding filling.
- In a small bowl, mix 1/4 cup of the milk with the cornstarch. Set aside.
- Mix the remaining milk, Nutella, and vanilla in a small pot over medium heat until the Nutella melts.
- Add the cornstarch and milk mixture you set aside earlier to the pot, and bring to a boil.
- After mixture begins to boil, stir continuously for a few minutes until pudding thickens. Let cool slightly.
- Add pudding filling to the baked tart shell. Refrigerate for at least an hour.
- When ready to serve, add sliced strawberries on top.
adapted from Crazy for Crust
Amount Per Serving: Calories: 371Total Fat: 19gSaturated Fat: 14gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 35mgSodium: 43mgCarbohydrates: 43gFiber: 2gSugar: 18gProtein: 6g
Nutrition information is calculated automatically by an online tool at Nutritionix. It is not always accurate. Please use your own tools to check if you rely on this information.