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2026-01-30T11:55:13Z

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{{#seo:
|title=Basic fruit flan recipe
|titlemode=replace
|keywords=#icingsugar #butter #dough #vanillaextract #cream #eggs #flour #clingfilm #basicfruitflan #berries #boil
|hashtagrev=032020
|description=A delicious fruit flan which is quite easy, but just be a little careful when making the crème pâtissière. It is made using pâte sucrée (with
}}

A delicious [[Fruit|fruit]] flan which is quite easy, but just be a little careful when making the crème pâtissière. It is made using pâte sucrée (with [[Ground almonds|ground almonds]]), but you can also make with pâte sablée (trickier) or pâte à foncer (easier).
{{recipesummary
|TotalCalories = 3927
|PortionCalories = 654
|DatePublished=7th June 2015
|Author = JuliaBalbilla
|ImageComment =
|Servings = Serves 6
|Difficulty = 2
|TotalTime = 1 hour, 15 minutes
|PrepTime = 25 minutes
|CookTime = 50 minutes
|Image = [[Image:Basic fruit flan recipe.jpg|middle|none|alt=Electus]]

}}
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====Best recipe review====

''Looks lovely Julia''

5/5 

A work of art that is beyond me!

 [[User:PSmith|Paul R Smith]] 
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{{RecipeIngredients
'''For the pâte sucrée'''
| 190g [[Plain flour|plain flour]], sieved
| 60g [[Ground almonds|ground almonds]]
| 100g [[Icing Sugar|icing sugar]], sieved
| 100g [[Butter|butter]], cubed
| 2 medium [[Eggs|eggs]] (room temperature)
|'''For the crème pâtissière'''
| 1 medium [[Egg|egg]], plus 1 [[Yolk|yolk]] (room temperature)
| 75g [[Caster Sugar|caster sugar]]
| 45g [[Plain flour|plain flour]]
| 500ml [[Milk|milk]]
| 1 teaspoon [[Vanilla extract|vanilla extract]]
|'''For the Chantilly cream'''
| 250g [[Double Cream|double cream]], chilled
| 50g [[Icing Sugar|icing sugar]]
| 1 teaspoon [[Vanilla extract|vanilla extract]]
|'''To finish'''
| 600g fresh [[Berries|berries]], cut in half if using large [[Strawberries|strawberries]]
| 10 g [[Icing Sugar|icing sugar]]
}}
===[[Mise en place]]===

* Grease (and line if necessary) a 23cm / 9 inch fluted flan tin or ring

===Method===
{{RecipeMethod
|'''For the pâte sucrée'''
| Mix the [[Flour|flour]], [[Almonds|almonds]] and [[Icing Sugar|icing sugar]] in a bowl.
| Rub in the [[Butter|butter]] until the mixture is like fine [[Breadcrumbs|breadcrumbs]]
| Add the [[Eggs|eggs]] and mix gently to a smooth paste.
| The [[Dough|dough]] will be sticky, but if too sticky, add a little more [[Flour|flour]]
| Shape the [[Dough|dough]] into a [[Cow|cow]] pat, wrap in [[Cling Film|cling film]] and [[Refrigerate|refrigerate]] for 30 minutes.
| Pre-heat the pven to 190° C (375° F - gas 5), [fan [[Oven|oven]] 170° C & reduce cooking time by 10 mins per hour]
| Roll out the [[Dough|dough]] into a rough circle and line the flan tin or ring.
| Using a fork, prick the base.
| [[Bake]] blind for 25 minutes, then bake for a further 15 minutes without the [[Baking beans|baking beans]] or until cooked.
| Remove from the tin and leave to cool on a [[Cooling rack|cooling rack]].
|'''For the crème pâtissière'''
| Whisk together the [[Eggs|eggs]] and 25g [[Sugar|sugar]] in a bowl
| Whisk in the [[Flour|flour]].
| Heat the [[Milk|milk]] in a pan with the [[Rest|rest]] of the [[Sugar|sugar]] and as soon as it
| comes to the [[Boil|boil]], pour into the [[Egg|egg]] mixture, stirring constantly.
| Mix well, then pour the mixture back into the pan with the [[Vanilla extract|vanilla extract]].
| Bring to the [[Boil|boil]] over a medium heat, stirring continuously.
| Allow to [[Bubble|bubble]] for 2 minutes, then pour into a bowl or jug.
| Cover with [[Cling Film|cling film]] and leave to cool.
|'''For the Chantilly cream'''
| Whisk all of the ingredients in a chilled bowl until it has thickened.
| Do not over-whisk or you will end up with sweet [[Butter|butter]].
| Cover the bowl and keep in the [[Fridge|fridge]] until needed.
|'''To finish'''
| Gently fold the Chantilly [[Cream|cream]] into the crème pâtissière, using a cold, metal spoon.
| Tip into the cool [[Pastry|pastry]] case and smooth the mixture out.
| Arrange the [[Berries|berries]] over the top of the [[Cream|cream]] mixture and sprinkle some sifted [[Icing Sugar|icing sugar]] over the top.
| Keep [[Refrigerated|refrigerated]].
}}
===Recipe source===

* Loosely based on recipes by the Roux brothers in '''The Roux Brothers on Patisserie (1986)'''
===Chef's notes===
Each component of the recipe can be made the day before, but ensure that the [[Pastry|pastry]] case is wrapped and that the crème pâtissière and Chantilly [[Cream|cream]] are covered in [[Cling Film|cling film]].
{{RecipeLine}}
[[Category:Recipes|Fruit flan basic]]
[[Category:French recipes|Fruit flan basic]]
[[Category:Bread and baking|Fruit flan basic]]
[[Category:Sweets and desserts|Fruit flan basic]]
[[Category:Vegetarian recipes|Fruit flan basic]]
[[Category:Fruit recipes|Fruit flan basic]]
[[Category:Baked or roasted|Fruit flan basic]]
[[Category:Boiled or simmered|Fruit flan basic]]

<code 'hashtagrev:12032020'>[[Special:Search/icingsugar|#icingsugar]] [[Special:Search/butter|#butter]] [[Special:Search/dough|#dough]] [[Special:Search/vanillaextract|#vanillaextract]] [[Special:Search/cream|#cream]] [[Special:Search/eggs|#eggs]] [[Special:Search/flour|#flour]] [[Special:Search/clingfilm|#clingfilm]] [[Special:Search/basicfruitflan|#basicfruitflan]] [[Special:Search/berries|#berries]] [[Special:Search/boil|#boil]]
</code>

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Chef: Text replacement - "|thumb|middle|none|alt=Electus" to "|middle|none|alt=Electus"