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Basic fruit flan: Difference between revisions
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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 | {{recipesummary | ||
|TotalCalories = 3927 | |TotalCalories = 3927 | ||
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|PrepTime = 25 minutes | |PrepTime = 25 minutes | ||
|CookTime = 50 minutes | |CookTime = 50 minutes | ||
|Image = [[Image:Basic fruit flan recipe.jpg|alt=Electus]] | |Image = [[Image:Basic fruit flan recipe.jpg|thumb|middle|none|alt=Electus]] | ||
}} | }} | ||
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</ | <tr><td colspan="2" style="text-align: center; background-color: #f7F7F7"> | ||
<span class="review"> | |||
<span class="reviewHeader"> | |||
====Best recipe review==== | |||
</span> | |||
''<span class="reviewTitle">Looks lovely Julia</span>'' | |||
<span style="line-height:180%"><span style="font-size:180%;"><span class="reviewScore">5</span>/5 </span> | |||
<span class="reviewDesc">A work of art that is beyond me!</span> | |||
<span class="reviewAuthor"> [[User:PSmith|Paul R Smith]] </span></span> | |||
</tr></td> | |||
</table> | |||
{{RecipeIngredients | {{RecipeIngredients | ||
'''For the pâte sucrée''' | |||
| 190g [[Plain flour|plain flour]], sieved | | 190g [[Plain flour|plain flour]], sieved | ||
| 60g [[Ground almonds|ground almonds]] | | 60g [[Ground almonds|ground almonds]] | ||
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| 100g [[Butter|butter]], cubed | | 100g [[Butter|butter]], cubed | ||
| 2 medium [[Eggs|eggs]] (room temperature) | | 2 medium [[Eggs|eggs]] (room temperature) | ||
|'''For the crème pâtissière''' | |||
| 1 medium [[Egg|egg]], plus 1 [[Yolk|yolk]] (room temperature) | | 1 medium [[Egg|egg]], plus 1 [[Yolk|yolk]] (room temperature) | ||
| 75g [[Caster Sugar|caster sugar]] | | 75g [[Caster Sugar|caster sugar]] | ||
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| 500ml [[Milk|milk]] | | 500ml [[Milk|milk]] | ||
| 1 teaspoon [[Vanilla extract|vanilla extract]] | | 1 teaspoon [[Vanilla extract|vanilla extract]] | ||
|'''For the Chantilly cream''' | |||
| 250g [[Double Cream|double cream]], chilled | | 250g [[Double Cream|double cream]], chilled | ||
| 50g [[Icing Sugar|icing sugar]] | | 50g [[Icing Sugar|icing sugar]] | ||
| 1 teaspoon [[Vanilla extract|vanilla extract]] | | 1 teaspoon [[Vanilla extract|vanilla extract]] | ||
|'''To finish''' | |||
| 600g fresh [[Berries|berries]], cut in half if using large [[Strawberries|strawberries]] | | 600g fresh [[Berries|berries]], cut in half if using large [[Strawberries|strawberries]] | ||
| 10 g [[Icing Sugar|icing sugar]] | | 10 g [[Icing Sugar|icing sugar]] | ||
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===Method=== | ===Method=== | ||
{{RecipeMethod | {{RecipeMethod | ||
|'''For the pâte sucrée''' | |||
| Mix the [[Flour|flour]], [[Almonds|almonds]] and [[Icing Sugar|icing sugar]] in a bowl. | | 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]] | | Rub in the [[Butter|butter]] until the mixture is like fine [[Breadcrumbs|breadcrumbs]] | ||
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| [[Bake]] blind for 25 minutes, then bake for a further 15 minutes without the [[Baking beans|baking beans]] or until cooked. | | [[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]]. | | 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 together the [[Eggs|eggs]] and 25g [[Sugar|sugar]] in a bowl | ||
| Whisk in the [[Flour|flour]]. | | Whisk in the [[Flour|flour]]. | ||
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| Allow to [[Bubble|bubble]] for 2 minutes, then pour into a bowl or jug. | | Allow to [[Bubble|bubble]] for 2 minutes, then pour into a bowl or jug. | ||
| Cover with [[Cling Film|cling film]] and leave to cool. | | 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. | | 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]]. | | Do not over-whisk or you will end up with sweet [[Butter|butter]]. | ||
| Cover the bowl and keep in the [[Fridge|fridge]] until needed. | | 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. | | 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. | | Tip into the cool [[Pastry|pastry]] case and smooth the mixture out. | ||
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[[Category:Boiled or simmered|Fruit flan basic]] | [[Category:Boiled or simmered|Fruit flan basic]] | ||
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