Steps for the Carnival Tart with Trifle

• To make this carnival trifle tart, first, make the shortcrust pastry. You can knead the pastry in any kitchen robot; I used the stand mixer for convenience. First, attach the flat beater (the ‘K’) to the mixing bowl, add the cold butter cut into pieces along with the powdered sugar, sifted flour with the pinch of salt, baking powder, vanilla, and grated lemon zest, and turn on the machine at speed 2 for a few minutes. Then add the egg and the yolk, and mix for a few more minutes until you get a smooth and homogeneous dough. Compact the shortcrust pastry well and wrap it in plastic wrap, then refrigerate for about an hour. You can also make the shortcrust pastry the day before.

  

• To make the vanilla custard and then the chocolate one, first pour the milk into a saucepan or pot and place it on the heat to warm. Separately, in a bowl, whisk the yolks with the sugar and vanilla extract for a couple of minutes. Add the cornstarch and the pinch of salt and mix thoroughly to get a creamy batter. Take the now warm milk and pour half into the egg bowl and mix vigorously. Pour the egg and milk mixture into the saucepan and bring to a boil, stirring continuously with the whisk to prevent lumps and to thicken completely. Remove from heat, pour the obtained cream into two bowls; in the plain one, place plastic wrap in contact and allow to cool to room temperature for a few hours. In the other one, pour the sifted unsweetened cocoa powder and mix vigorously with a whisk until it becomes smooth and homogeneous. Cover with plastic wrap and let cool at room temperature.

  

• Retrieve the shortcrust pastry from the refrigerator and divide it in half, then roll it out with a rolling pin to a thickness of 1/8 inch. Line a previously buttered and floured 9 1/2-inch tart pan with the shortcrust pastry, prick the base with a fork, and pour the chocolate cream, leveling well with a spoon. Then place the ladyfingers, previously cut in half lengthwise and soaked in alkermes. Finally, pour the vanilla custard and level perfectly. Lastly, roll out the remaining shortcrust pastry, take the carnival mask cookie cutter and cut out the center, set aside the obtained figure, take the sheet, and seal the tart with this shell, closing the edges well towards the inside. Now take the shortcrust mask and place it right in the interlocking space. Bake in a preheated static oven at 350°F for 45 minutes on the lower shelf of the oven. Once cooked, turn off, remove from the oven, and let cool.

  

• Once it’s cooled, place it on a serving plate and serve with powdered sugar. I hope you like my latest recipe, see you next time friends.

  
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