Trifle Tart

Ingredients (serves 6)

• 1 egg, plus 1 egg yolk
• 1 tsp vanilla extract
• 2 tbs caster sugar
• 3 tbs plain flour
• 300ml milk
• 3 tbs strawberry jam
• 60g sponge fingers (savoiardi)
• 2 tbs dessert wine or sweet sherry
• 1 punnet (250g) strawberries
• 300ml thickened cream, whipped
• Toasted flaked almonds & 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

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 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 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.