Ingredients
250g (18) digestive biscuits
½ tsp ground nutmeg
125g unsalted butter, melted
1/8 cup strawberry jam
2 x125g punnets raspberries
½ x 250g punnet strawberries, halved
Whipped cream, to serve
Filling
1 tblsp powdered gelatine
2 cups (500ml) French Vanilla Double Thick Custard
2/8 cup thickened cream
2 tblsps vanillin sugar
Method
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Lightly spray a 25cm round, loose-base flan tin (3.5cm deep) with oil.
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Process biscuits and nutmeg in a food processor until crushed. Add butter. Process until combined. Press mixture firmly over base and up side of prepared tin. Place on a tray. Refrigerate while preparing filling.
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To make filling, sprinkle gelatine over ¼ cup water in a small heatproof bowl. Sit bowl in a pan of simmering water. Stir until gelatine is dissolved. Remove. Cool for 3 minutes.
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Meanwhile, place custard in a large heatproof bowl. Microwave on High (100%) for 1 minute, or until lukewarm. Whisk gelatine into custard until combined. Refrigerate custard for 15 minutes.
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Beat cream and sugar in a small bowl of electric mixer until firm peaks form. Add cream to custard. Gently whisk to combine.
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Pour custard into biscuit crust. Refrigerate for 6 hours, or overnight until set.
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Heat jam in the microwave on High (100%) for 30 seconds. Strain jam.
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Remove tart from tin. Transfer to a serving plate. Arrange raspberries and strawberries over custard filling. Drizzle over jam. Serve with whipped cream.