When considering the most fabulous patisserie items to include in this section, Joe was adamant... we had to include a Fruit Flan. This one has been created by Peta. Whilst there are a number of steps to this recipe, it is easier than you think! This is an impressive dessert to make for when you next have friends visiting!
Contains: Gluten / Dairy / Egg
Total Preparation Time 10 hours
Cannot be frozen
- plain flour - 230g
- sugar - 30g
- butter - 125g, chilled, cubed
- egg yolk - 1
- water - cold
- Custard layer:
- milk - 500g
- sugar - 90g
- plain flour - 50g
- eggs - 2
- vanilla bean paste - 1 tsp
- Fruit layer:
- kiwi fruit - 2, peeled and sliced
- strawberries - 250g, sliced
- passionfruit - pulp from 2
- strawberry jam - 100g, make your own from The Celebrations Issue
- You will need to make your custard several hours ahead. Place milk (500g), sugar (90g), plain flour (50g), eggs (2) and vanilla bean paste (1 tsp) into a bowl.
- Place simmering basket on top to prevent splatters. Program 9 minutes / 90C / Speed 4.
- Pour into a container. Place a layer of cling film over the top of the custard to prevent a skin from forming. Allow to completely cool in the fridge before commencing the next steps. This will take about 8 hours. If you can make it the day before, even better!
- To make pastry, place flour (230g), sugar (30g), butter (125g) and egg yolk (1) into bowl.
- Combine Speed 8 / 30 seconds or until dough comes together. This may take more time than indicated. If it is not forming into a dough a few drops of chilled water at a time to help bring it together. Be sure not to add too much. To test your dough, press a little piece of it between your fingers. If it presses together and hold its shape it’s the right consistency.
- Tip dough out of bowl and knead into a ball with your hands. Flatten slightly to form a disc and cover with cling film. Place into the refrigerator for 30-45 minutes to chill.
- Preheat oven to 180C. Grease a flan tray well with butter or oil of your choice.
- Roll pastry out between two pieces of baking paper.
- Carefully remove the top layer of the baking paper from the pastry. If you find that your pastry is starting to tear it means it has become too soft. Simply place it back into the fridge for a few minutes to firm up.
- Place the pastry side down into the flan tin. Gently remove the baking paper. If your pastry begins to tear do not worry. You can easily fill in any gaps with the excess pastry. This does not have to be a perfect case. The filling will hide any imperfections.
- Gently push the dough into the base and up the sides of the flan tin. Trim away any excess with a sharp knife. Refrigerate for 15 minutes. This helps the pasty from shrinking during the baking process.
- Place a clean piece of baking paper into the pastry shell and cover base with pie weights.
- Bake for 12-15 minutes or until pastry has become slightly golden. Remove pie weights and paper. Allow to cool completely.
- Slice your fruit and warm the jam in the microwave for 30 seconds just to become slightly runny.
- Remove your pre-prepared custard from the fridge. Remove the cling film and any skin that may have formed. Spoon into pastry shell and smooth over.
- Layer kiwi fruit and strawberry slices on top. Drizzle with a little passionfruit pulp. Brush warm jam over the top and place into the refrigerator to set.
- Slice and serve.