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Ingredients

Sugar Pastry

  • 2 Cups All Purpose Flour

  • 2/3 Cups Butter

  • 1/3 Cup Sugar

  • 1 Egg

  • Pinch of Salt

Pastry Cream

  • 4 Egg Yolks

  • 1/2 Cup Sugas

  • 2/3 Cup All Purpose Flour

  • 100g Milk

  • 1 Tbsp Vanilla Extract

Fruit Flan

  • Sugar Pastry

  • Pastry Cream

  • 2 Kiwis

  • 1/2 Pint Strawberries

  • 1/2 Pint Raspberries

  • Mirror Glaze

How to Prepare

Sugar Pastry

  1. In a mixing bowl cream together the butter, sugar and salt with a paddle attachment until it is smooth and creamy. (5 minutes)

  2. Scrape the bowl. Add the egg and the flour and beat until fully absorbed and the mixture is light and fluffy (approx. 5 minutes). Then wrap and chill before use

 

Pastry Cream

  1. Combine the egg yolk, flour and sugar together. Stir to combine - make sure there are no lumps.

  2. Add the 50g milk and mix to a smooth consistency. Set aside.

  3. Add the rest of the milk and the vanilla into a pot and bring to a boil. Slowly poor the milk into the yolk mixture a little at a time to prevent cooking the eggs.

  4. Return the mix back to the heat and cook until it becomes thick and bubbles for about 1 minute.

 

Fruit Flan

  1. Line a ring mold with sugar pastry and blind bake or dock until it is golden brown.

  2. Blind bake - line the shell with beans and bake

  3. Dock - pierce with a fork all around to prevent it from puffing up

  4. Remove the shell from the oven and allow it to cool completely.

  5. Fill the shell with the warm pastry cream

  6. Now you can decorate the flan with fresh fruit

  7. Coat with mirror glaze.

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