TIP: Top tart with berries and jam up to two hours ahead. Keep refrigerated until ready to serve. Vanillin sugar is available from the herb and spice aisle in supermarkets. Replace strawberry jam with raspberry or mixed berry jam, if preferred.
Ingredients
Method
Lightly spray a 25cm round, loose-base flan tin (3.5cm deep) with oil.
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.
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.
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.
Beat cream and sugar in a small bowl of electric mixer until firm peaks form. Add cream to custard. Gently whisk to combine.
Pour custard into biscuit crust. Refrigerate for 6 hours, or overnight until set.
Heat jam in the microwave on High (100%) for 30 seconds. Strain jam.
Remove tart from tin. Transfer to a serving plate. Arrange raspberries and strawberries over custard filling. Drizzle over jam. Serve with whipped cream.
