Featured Recipe
Cherry Raspberry Tart Trifle
By Kate
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A layered tart combining a crisp cookie crust with custard thickened by cornstarch and whipped cream, punctuated by fresh cherries and a vibrant raspberry jam glaze. The use of lemon zest and crushed amaretti cookies adds depth and texture. The dessert chills for a bit, allowing flavors to marry. A variant on classic trifles; offers practical tips on custard consistency, alternative biscuit choices, and common pitfalls when folding whipped cream or soaking biscuits. Timing hinges on visual-olfactory checkpoints, not clocks. A straightforward yet refined build, balancing sweet-tart fruit and creamy, airy textures for a nuanced finish.
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Prep:
25 min
Cook:
18 min
Total:
Serves:
8 servings
tart
trifle
fruit
cream
dessert
Introduction
Starts somewhere in mid-kitchen hustle. Custard thickening, sugar feeding eggs, milk steaming hot. Aroma of toasted cookies fades into lemon zing dusted in crumb crust. No rush, watch, listen. Whipping cream thickens till peaks hold but don’t crack. Fruit sharp, fresh, sliced just so. Ladyfingers barely dipped—snappy, not soggy. Layer after layer—each step deliberate. Chilling stops chaos, flavor marriage happens under cold hush. Kitchen’s quiet but for soft clinks and beaters’ hum. Simple ingredients yield more than sum. Technique, timing, texture. Every step holds a secret for stability, balance, and that final clean slice. No shortcuts, no regrets.
Ingredients
Crust
- 280 ml (1 1/4 cups) amaretti cookie crumbs or crushed vanilla wafers
- 65 ml (1/4 cup plus 1 tsp) unsalted butter, melted
- 10 ml (2 tsp) granulated sugar
- zest of 1 lemon
- 110 ml (1/2 cup minus 2 tbsp) granulated sugar
- 75 ml (1/3 cup) cornstarch
- 4 egg yolks
- 5 ml (1 tsp) pure vanilla extract
- 600 ml (2 1/2 cups) hot whole milk
- 270 ml (1 1/4 cups) heavy cream 35%
- 25 ml (1 1/2 tbsp) powdered sugar
- 280 ml (1 1/4 cups) fresh pitted cherries, halved
- 50 ml (3 tbsp) raspberry preserves
- 4 ladyfingers or sponge cake fingers, sliced into 5 pieces each
- 75 ml (1/3 cup) milk
Pastry cream
Whipped cream
Filling
About the ingredients
Adjust cookie crumbs if using graham crackers or amaretti; denser crumbs need slightly less butter to avoid greasy crust. Lemon zest optional but highly recommended—adds brightness cutting through sweet and rich components. Cornstarch is the thickener of choice; flour can work but results in less silky custard. Vanilla extract or real vanilla bean paste—bean paste gives stronger aroma. Heavy cream for whipping must be cold; room temp fails fast. Sugars varied: granulated for custard gives structure, powdered in whipped cream avoids graininess. Fresh cherries best here; frozen produce releases too much water making layers loose. Raspberry jam imparts a vibrant tartness; sub with strawberry preserves if needed for sweeter note. Ladyfingers can be replaced with sponge cake fingers but soak time carefully monitored to prevent sog.
Method
Pastry cream
- In a medium saucepan, whisk sugar and cornstarch off heat. Add egg yolks, mix until smooth and pale. Slowly incorporate hot milk while whisking constantly to avoid lumps. Return to medium heat. Stir continuously, scrape bottom and sides—listen for thickening crackle, surface becomes glossy and slightly trembling. Do not boil aggressively, or risk curdling. When custard thickens and small bubbles form, remove from heat. Strain through fine-mesh sieve to remove any cooked egg bits. Cover tightly with plastic wrap, pressed directly on surface to prevent skin. Chill minimum 1 hour or overnight. Makes texture silkier and flavor mellower.
- Preheat oven to 175°C (350°F). Combine cookie crumbs with sugar, lemon zest, and melted butter until uniform and sandy, no dry patches. Press mixture evenly into bottom and up sides of a 23 cm (9 inch) removable bottom tart pan. Avoid compressing too firmly—needs some air pockets to stay crisp. Bake for 8-12 minutes, edges golden and crisp but not burnt. Oven temps vary; watch carefully. Cool completely on wire rack before assembly to prevent sogginess.
- Using cold bowl and beaters, whip cream and powdered sugar to stiff peaks. Do not overwhip or grainy butterfat forms. Reserve in fridge until ready.
- Pour milk into shallow dish. Quickly dip ladyfinger pieces—1-2 seconds max. Should absorb some moisture without becoming mushy. If biscuits soak too long, layers become dense and detract from light texture.
- Lightly whip chilled pastry cream to loosen. Spread half over cooled crust evenly. Place soaked biscuit pieces atop custard, distributing evenly. Dollop half the whipped cream gently over biscuits, using spatula to spread carefully without deflating airiness. Spoon half cherry-raspberry mixture over cream layer. Repeat layering: custard, soaked biscuits, whipped cream, fruit topping. Cover loosely with plastic wrap and refrigerate at least 1.5-2 hours to allow flavors to meld and set. Serve cold.
- Amaretti cookies bring almond notes; swap for graham or vanilla wafers for subtler base. Lemon zest brightness cuts richness. If custard seems lumpy, whisk vigorously while warming off heat or strain again. Too soft pastry cream? Heat gently and whisk to thicken further. Over-soaked biscuits: drain and pat dry before layering. Whipped cream: stabilize with small amount of gelatin for longer hold in hot climates.
- Slice cleanly with warm knife (dip in hot water, wipe dry each cut). Garnish freshly with mint leaves or shaved dark chocolate adding bitter contrast. Listen for crust's faint crunch beneath creamy layers—a textural cue you nailed it.
Crust
Whipped cream
Soaking biscuits
Assembly
Tips & notes
Serving
Technique Tips
Custard thickening is technique-sensitive. Constant whisking prevents lumps and burning; watch texture not clock. When small bubbles appear around pan edges and custard thickens leaving lines on whisk, it’s ready. Straining is not optional for silky feel, so invest time. Crust must cool completely or filling will slip and sog. Press crumbs gently, not packed like the base of a cheesecake—too firm, brittle; too loose, falls apart. Whipping cream peak test: stiff means a peak holds its shape when beaters lifted but tip curls slightly. Beating further turns into butter, ruins texture. Biscuit dipping fast—too long means mush, no structure. Assembling: fold creamy layers gently to keep aeration and light mouthfeel. Chill: minimum 1.5 hours to set custard, hydrate biscuits, and blend flavors properly. Slice warm blade for clean cuts—no ragged edges allowed.
Chef's Notes
- 💡 Check custard often. Whisking needs to be constant. No lumps, avoid burning. Look for bubbles but don’t boil. Use a fine mesh for that silky finish.
- 💡 Cool crust completely. Warm crust can ruin airy layers, liquid seepage goes wrong. Press crumbs gently, too tight means brittle. Too loose falls apart.
- 💡 Whip cream right. Cold bowl is key. Peak test: stiff peaks are good, if they hold shape. Don’t overbeat, that turns into butter. Texture ruins.
- 💡 Dipping biscuits requires speed. One to two seconds max in milk. Too long? No structure, just mushy layers. Keep it snappy—texture balance is key.
- 💡 Slice using warm knife. Dip in hot water, clean cuts matter. Ragged edges? Not an option. Garnish with chocolate or mint for color contrast.
Kitchen Wisdom
What's the trick if the custard's lumpy?
Whisk vigorously off heat. Strain again for melted texture. Watch for bubbles—don’t neglect whisking.
What can replace ladyfingers?
Use sponge cake, thinner must monitor soak. Or skip, layer without it if need be. Options evolve—experiment.
How to store leftovers?
Cover well, chill quickly. Best eaten within two days. But if soggy appears, toss layers. Freshness is vital; keep it optimal.
What if cream won't whip?
Check heavy cream’s temp—make sure it's cold. Use powdered sugar, granulated ruins texture. Sometimes, it's just about timing.
