Difference between revisions of "Basic fruit flan"

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==See also==
==See also==
* A [[Thermomix version|Basic fruit flan (TM)]]
* A [[Basic fruit flan (TM)|Thermomix version]]
[[Category:Recipes|Fruit flan basic]]
[[Category:Recipes|Fruit flan basic]]
[[Category:French recipes|Fruit flan basic]]
[[Category:French recipes|Fruit flan basic]]

Revision as of 11:26, 7 June 2015

Basic fruit flan
Difference between revisions of
Servings:Serves 6
Ready in:1 hour, 15 minutes
Prep. time:25 minutes
Cook time:50 minutes
Difficulty:Average difficulty

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 ground almonds), but you can also make with pâte sablée (trickier) or pâte à foncer (easier).


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For the pâte sucrée

For the crème pâtissière

For the Chantilly cream

To finish

Mise en place

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


For the pâte sucrée

  1. Mix the flour, almonds and icing sugar in a bowl.
  2. Rub in the butter until the mixture is like fine breadcrumbs
  3. Add the eggs and mix gently to a smooth paste.
  4. The dough will be sticky, but if too sticky, add a little more flour
  5. Shape the dough into a cow pat, wrap in cling film and refrigerate for 30 minutes.
  6. Pre-heat the pven to 190° C (375° F - gas 5), [fan oven 170° C & reduce cooking time by 10 mins per hour]
  7. Roll out the dough into a rough circle and line the flan tin or ring.
  8. Using a fork, prick the base.
  9. Bake blind for 25 minutes, then bake for a further 15 minutes without the baking beans or until cooked.
  10. Remove from the tin and leave to cool on a cooling rack.

For the crème pâtissière

  1. Whisk together the eggs and 25g sugar in a bowl
  2. Whisk in the flour.
  3. Heat the milk in a pan with the rest of the sugar and as soon as it
  4. comes to the boil, pour into the egg mixture, stirring constantly.
  5. Mix well, then pour the mixture back into the pan with the vanilla extract.
  6. Bring to the boil over a medium heat, stirring continuously.
  7. Allow to bubble for 2 minutes, then pour into a bowl or jug.
  8. Cover with cling film and leave to cool.

For the Chantilly cream

  1. Whisk all of the ingredients in a chilled bowl until it has thickened.
  2. Do not over-whisk or you will end up with sweet butter.
  3. Cover the bowl and keep in the fridge until needed.

To finish

  1. Gently fold the Chantilly cream into the crème pâtissière, using a cold, metal spoon.
  2. Tip into the cool pastry case and smooth the mixture out.
  3. Arrange the berries over the top of the cream mixture and sprinkle some sifted icing sugar over the top.
  4. Keep 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 case is wrapped and that the crème pâtissière and Chantilly cream are covered in cling film.

See also