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Trifle tart
Trifle tart
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Prep Time:
80 minutes
Cook Time:
30 minutes
Total Time:
110 minutes
Indulge in a stunning trifle tart for a delightful Sunday dessert that will impress and satisfy.
Ingredients:
  • 1 egg, plus 1 egg yolk
  • 8.80 gm vanilla extract
  • 60.00 ml plain flour
  • 300ml milk
  • 79.20 gm strawberry jam
  • 60g sponge finger biscuits (savoiardi)
  • 40.00 ml dessert wine or sweet sherry
  • 250g strawberry
  • 300ml thickened cream, whipped
  • Toasted flaked almonds, to garnish
  • Fresh mint, to garnish
  • 175g plain flour
  • 55g almond meal
  • 30g icing sugar
  • 120g chilled unsalted butter, chopped
Instructions:
  • In a food processor, blend dry ingredients until combined. Add butter and blend until mixture resembles fine breadcrumbs. Mix in vanilla and egg until a smooth dough forms. Wrap the dough in plastic wrap and chill for 30 minutes. Roll out to 3-5mm thickness on a floured surface and line a 10cm x 33cm rectangular tart pan with a loose bottom. Chill for 15 minutes.
  • Preheat oven to 200°C. Line tart with parchment paper and fill with pastry weights or uncooked rice. Bake for 15 minutes. Remove paper and weights, then let cool.
  • Stir together egg, yolk, vanilla, sugar, and flour in a bowl using a wooden spoon until well combined. Heat milk on medium-high heat until nearly boiling. Slowly pour hot milk into the egg mixture while whisking constantly. Transfer the mixture back to the pan. Cook over low heat for 5-6 minutes, stirring until the custard thickens and coats the back of a spoon. Place a piece of baking paper on the surface to avoid forming a skin. Let it cool.
  • Take out the cooled pastry from the pan, then generously spread jam on top. Crush sponge fingers into fine crumbs or process in a food processor, then combine with wine. Evenly spread this mixture over the jam and press down gently. Cut 6 strawberries in half and keep aside, thinly slice the remaining strawberries and arrange on the tart. Fold 3 tablespoons of cream into the cooled custard and spread over the berries. Add dollops of cream on top and use a palette knife to evenly spread. Decorate with reserved berries, toasted almonds, and fresh mint right before serving.

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