Photo: Massimo Adami
Rhubarb and strawberry 'trifle tart'
41 ingredients
Serves 4
openrecipes
Chef Hywel Jones transforms jelly trifle into a tart, made with Welsh cream and served with sugared pistachios.
Estimated Nutrition (whole recipe, rough)
1211
Calories
37g
Protein
46g
Fat
161g
Carbs
Counts 15 of 19 ingredients — the other 4 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 15 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Pistachio | 1 oz (28g / ~49 kernels) | 159 |
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Orange | 1 medium (131g) | 62 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Strawberry | 1 cup (152g) | 49 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Almond | 1 almond (1.2g) | 7 |
| Basil | 5 leaves fresh (2.5g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
| Icing | not in our table | 0 |
| Pastry | not in our table | 0 |
| Rhubarb | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 125g/4½oz butter
- 75g/2½oz icing sugar
- 250g/9oz plain flour
- 2 free-range egg yolks
- 25ml/1fl oz water
- 4 free-range eggs
- 120g/4oz sugar
- 120g/4oz plain flour
- 1 tsp baking powder
- 300g/10½oz ripe strawberries
- ½ vanilla pod
- 40g/1½oz sugar
- leaves (amount dependent on measured liquid – see method) gelatine
- 250g/9oz fondant icing
- 80g/3oz sliced almonds
- 2 gelatine
- 100ml/3½fl oz full-fat milk
- 200ml/7fl oz double cream
- ½ vanilla pod
- 6 free-range egg yolks
- 60g/2oz sugar
- 200ml/7fl oz double or whipping cream
- 1½ tbsp icing sugar
- 1 orange
- 1 lemon
- 25g/1oz sugar
- 50g/2oz shelled pistachios
- 1 pinch sea salt
- 250g/9oz sweet pastry
- 500g/1lb 2oz rhubarb
- 110g/4oz sugar
- 25ml/1fl oz sweet sherry
- 50g/2oz sponge, cut into dice
- 350g/12oz custard
- 300g/10½oz Chantilly cream
- 1 tbsp ground pistachio
- 60g/2oz strawberry
- 24 sugared pistachios
- 1 punnet wild strawberries
- 10g/½oz micro basil
- craquelin shards
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcfood ·
Recipe sourced from
openrecipes