Gastronomixs

Fruit flan

A classic dish from the English and Irish kitchen.

Fruit flan

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Ingredients

300

g

caster sugar

600

g

butter

900

g

flour

10

g

lemon zest

5

g

salt

50

g

egg

500

g

milk

1

 

vanilla pod

6

 

egg yolks

20

g

corn starch

100

g

granulated sugar

 

 

fresh fruit: blueberries, blackberries, and raspberries.

Preparation method

  • Mix the caster sugar, butter, lemon zest, egg, and salt in a mixing bowl with a butterfly whisk.
  • Add the sieved flour and mix well.
  • Wrap the shortcrust pastry dough in cling film and set in the refrigerator to stiffen up.
  • Roll out the dough until it is about 2mm thick.
  • Rub a layer of butter onto the cake ring.
  • Place the shortcrust pastry in the cake ring.
  • Bake blind in an oven at 180°C for fifteen minutes.
  • Cool for two minutes, remove from the cake rings, and place on a rack to cool down completely.
  • Slice open the vanilla pod and scrape out the seeds.
  • Add the pods and the seeds to the milk and bring to the boil. Infuse for ten minutes to release all the aromas.
  • Beat the egg yolks with the sugar. Stir in the corn starch until the mixture becomes smooth.
  • Pour the milk through a sieve.
  • Add a little of the milk to the eggs and stir thoroughly. Now add the rest of the milk mixture and stir thoroughly.
  • Pour back into the pan and allow it to slowly thicken over a low heat. Stir regularly with a spatula or whisk.
  • Pour the pastry cream into the shortcrust pastry. Cover with cling film and set in the refrigerator.
  • Decorate with fresh fruit.

Serving suggestions

  • In a smaller version as a dessert.
  • As part of a high tea or served with coffee.
  • As a friandise in a mini-version.

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