Dessert Table Recipe

Preheat Oven

Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.

Mix Dry Ingredients

In a large bowl, sift together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.

Combine Wet Ingredients

In another bowl, whisk together the eggs, milk, vegetable oil, and vanilla extract.

Combine Mixtures

Add the wet ingredients to the dry ingredients and mix until well combined.

Add Boiling Water

Stir in the boiling water until the batter is smooth. The batter will be thin.

Bake

Pour the batter evenly into the prepared pans and bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.

Cool

Let the cakes cool in the pans for 10 minutes, then remove from the pans and cool completely on a wire rack.

Mix Dry Ingredients

In a medium saucepan, whisk together the sugar, cornstarch, and salt.

Heat Milk

Gradually whisk in the milk and cook over medium heat, stirring constantly until the mixture thickens and comes to a boil.

Add Butter and Vanilla

Remove from heat and stir in the butter and vanilla extract until smooth.

Chill

Transfer the pudding to a bowl, cover with plastic wrap, and refrigerate until set, about 2 hours.

Make the Tart Crust

In a bowl, mix the flour, sugar, and butter until crumbly. Add the egg yolk and vanilla extract and mix until a dough forms.

Chill the Dough

Wrap the dough in plastic wrap and refrigerate for 30 minutes.

Preheat Oven

Preheat the oven to 375°F (190°C).

Bake Crust

Roll out the chilled dough and press it into a tart pan. Bake for 15-20 minutes or until lightly golden. Let cool.

Assemble Tart

Arrange the assorted fresh fruits on top of the cooled tart crust. Brush with apricot glaze for a shiny finish.