Name: Summer Fruit Flan recipe
Prep time: 45 min
Cook time: 70 min
Total time: 115 min
Yield: 10
Cuisine: french
Ingredients: 90 g butter; 1/4 cup caster sugar; 1 egg yolks; 1 tbs milk; 1/3 cup ground almonds; 3/4 cup plain flour; 1/4 cup self-raising flour; 1 mango large sliced; 3 kiwifruit sliced; 125 g fresh strawberries halved; 1 1/4 cup milk; 1 egg; 2 egg yolks; 1 tbs plain flour; 1 tbs cornflour; 2 tsp Cointreau; 1 tsp gelatine powder; 1/3 cup clear apple juice; 1 tsp Cointreau

by abrarose Last updated on 09/12/2024

Light and delicious dessert with French flair. Looks fantastic. - abrarose

Ingredients

90 g butter
1/4 cup caster sugar
1 egg yolks
1 tbs milk
1/3 cup ground almonds
3/4 cup plain flour
1/4 cup self-raising flour
1 mango large sliced
3 kiwifruit sliced
125 g fresh strawberries halved

Custard cream

1 1/4 cup milk
1 egg
2 egg yolks
1 tbs plain flour
1 tbs cornflour
1/4 cup caster sugar
2 tsp Cointreau

Glaze

1 tsp gelatine powder
1/3 cup clear apple juice
1 tsp Cointreau

Method

Step 1

Beat butter and sugar in a small bowl with electric mixer until light and fluffy. Beat in egg yolk and milk, then stir in almonds and sifted flours in 2 batches.
Step 2

Gently knead pastry on a lightly floured surface until smooth. Cover and refrigerate for 30 minutes.
Step 3

Roll out pastry large enough to line a 24 cm flan tin. Trim edges and prick base well with a fork.
Step 4

Bake in a moderately hot oven for about 10 minutes or until case is lightly browned. Cool to room temperature.
Step 5

Combine ¼ cup of the milk with egg, extra yolks, sifted flours and sugar in a processor. Process until combined.
Step 6

Bring remaining milk to the boil in a medium saucepan and gradually pour hot milk into processor while motor is operating. Process until smooth.
Step 7

Return mixture to pan, stir constantly over medium heat for about 4 minutes or until mixture boils and thickens. Remove pan from heat, stir in liqueur and allow to cool to room temperature.
Step 8

Sprinkle gelatine over apple juice in a small bowl and stand bowl in a small pan of simmering water. Stir until gelatine is dissolved. Let gelatine mixture cool to room temperature then stir in liqueur.
Step 9

Spread custard over flan base, arrange fruit over custard and brush glaze evenly over flan and refrigerate until required.

Equipment

1 bowl
1 electric mixer
1 food processor
1 saucepan

Recipe Notes

from Australia’s Best Recipes team

This is absolutely delicious made from scratch but if I don't have enough time to make my own pastry I buy a ready made shortcrust pie and only make the custard, fruit and glaze. Pastry case will keep frozen for up to 2 months. Best made day of serving.