Ingredients
Serves 4-61 sheet good quality sweet shortcrust pastry (I like Careme)
1 egg, plus 1 egg yolk
1 tsp vanilla extract
2 tbsp CSR Organic sugar
3 tbsp plain flour
300ml milk
3 tbsp raspberry jam
60g sponge fingers (savoiardi)
2 tbsp dessert wine or sweet sherry (plus extra if necessary for raspberry sauce)
250gr frozen raspberries, thawed and drained, liquid reserved
1 tbsp cornflour mixed with cold water to form a smooth paste
300ml thickened cream, whipped
Toasted flaked almonds, to garnish
Method
Roll out pastry until it is 3-5mm thick.
Line a rectangular, 10cm x 33cm loose-bottomed tart pan.
Chill for 15 minutes.
Preheat oven to 200°C.
Line pastry 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 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 plastic wrap to
prevent a skin from forming. Cool.
In a small saucepan bring the reserved raspberry juice (add extra dessert wine if there is not enough liquid) to the boil and thicken with cornflour paste. Cool.
Remove cooled pastry from pan and spread with jam. Crumble sponge fingers roughly then mix with wine. Spread jam over mixture and pat down. Arrange raspberries over the crumbled sponge fingers. Fold 3 tbsp cream into the cooled custard, spread over berries. Dollop remaining cream over custard, then use a palette knife to spread evenly. When ready to serve, garnish with toasted almonds and drizzle raspberry sauce over.