TrifleTart

trifle tart

   serves 6

1 egg plus 1 egg yolk

1 tsp vanilla extract

2 tbs caster sugar

3 tbs plain flour

300ml milk

3 ibs strawberry jam

60g sponge fingers (savoiardi)

2tbsp 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 tsp vanilla extract

1 egg

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 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.

Preheat oven to 200C. 

Line tart with baking paper and 

fill with pastry weights or uncooked rice. 

Bake for 15 minutes.

Remove paper and weights, then cool.

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 continously,

. 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.

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 tbs 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.