Easy Dessert

Trifle tart

Name: Trifle tart
Prep time: 80 min
Cook time: 30 min
Total time: 110 min
Yield: 6
Ingredients: 1 egg, plus 1 egg yolk; 2.00 teaspoon vanilla extract; 2 tablespoons caster sugar; 3 tablespoons plain flour; 300ml milk; 3 tablespoons strawberry jam; 60g sponge fingers (savoiardi); 2 tablespoons dessert wine or sweet sherry; 1 punnet (250g) strawberries; 300ml thickened cream, whipped; Toasted flaked almonds and mint, to garnish; 175g plain flour; 55g almond meal; 30g icing sugar; 120g chilled unsalted butter, chopped; 1 egg

1 rating

1h 20m

30m

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Need a special Sunday dessert? This trifle tart fits the bill - it looks amazing, tastes even better and is guaranteed to please!

1 egg, plus 1 egg yolk
1 teaspoon vanilla extract
2 tablespoons caster sugar
3 tablespoons plain flour
300ml milk
3 tablespoons strawberry jam
60g sponge fingers (savoiardi)
2 tablespoons dessert wine or sweet sherry
1 punnet (250g) strawberries
300ml thickened cream, whipped
Toasted flaked almonds and mint, to garnish

Sweet pastry

175g plain flour
55g almond meal
30g icing sugar
120g chilled unsalted butter, chopped
1 teaspoon vanilla extract
1 egg

Method

1.

For pastry, whiz dry ingredients in a food processor to combine. Add butter and whiz until mix resembles fine breadcrumbs. Add vanilla and egg, and process until mix comes together in a smooth ball. Enclose in plastic wrap and chill for 30 minutes. Roll pastry out 3-5mm thick on a lightly floured surface, then use to line a rectangular, 10cm x 33cm loose-bottomed tart pan. Chill for 15 minutes.
2.

Preheat oven to 200°C. Line tart with baking paper and fill with pastry weights or uncooked rice. Bake for 15 minutes. Remove paper and weights, then cool.
3.

Using a wooden spoon, beat egg, yolk, vanilla, sugar and flour in a bowl until combined. Heat milk on medium-high heat until just below boiling point. Pour milk over egg mixture, whisking continuously, then return to pan. Cook on very low heat, stirring, for 5-6 minutes until custard is thick and coats the back of a spoon. Cover surface with a sheet of baking paper to prevent a skin from forming. Cool.
4.

Remove cooled pastry from pan and spread with jam. Crumble sponge fingers or whiz in a processor until fine, then mix with wine. Spread over jam, patting down well. Halve 6 strawberries and set aside, then slice the rest thinly and lay over the tart. Fold 3 tablespoons cream into the cooled custard, then spread over berries. Dollop remaining cream over custard, then use a palette knife to spread evenly. When ready to serve, garnish with reserved berries, toasted almonds and mint.