Fruit Flan is essentially a custard tart on steroids and are super cheap and easy to make – especially if you use fruit in season. Best made and eaten on the same day- it doesn’t store or keep well – but there won’t be any left anyway!
Fruit Flan
A light and refreshing fruit flan with a crisp pastry base, creamy filling, and colorful fresh fruits on top. Perfect for a delightful and elegant dessert.
Course: DessertsCuisine: AmericanDifficulty: Easy
Servings
4
servingsPrep time
20
minutesCooking time
25
minutesCalories
320
kcalTotal time
45
minutes
Cook Mode
Keep the screen of your device on
Ingredients
Custard Base
2 number Eggs
1 tbsp Caster sugar
1 tsp Vanilla extract
375 millilitre Milk
Pie Pastry
125 gram Plain flour
2 tbsp Sugar
60 gram Butter
0.5 tsp Baking powder
1 number Egg
Topping
number Seasonal fruits-of your choice
number Apricot jam
Directions
- Pastry Base:
- Sift the plain flour and baking powder together.
- Rub in the butter.
- Mix in the sugar.
- Mix to a stiff pastry by adding the egg.
- Roll out and line a greased pie dish.
- Pour in the custard mix (see below) and bake at 190 degrees for 10 minutes.
- Custard:
- Beat the eggs together well.
- Add the sugar and cold milk.
- Stir well.
- Add the vanilla.
- Pour into the pie dish.
- Finishing:
- Let the pie cool to room temperature and then place it in the fridge to chill.
- Just before serving, pile up the fruit on the top of the tart.
- Microwave about 1/4 cup of Apricot Jam in the microwave until hot, then use a pastry brush to ‘glaze’ the fruit.
- Serve immediately.
- Recipe Hints and Tips:
- Keep the fruit flan refrigerated for up to three days after making.
- Fruit Flan is not suitable to be frozen.
Responses to “Fruit Flan”
I am sorry but I think there is a problem with the custard part of this recipe
I am not sure whether something is missing from the custard recipe but it does not set. Pastry worked well but overall very disappointing.