Assorted Fruit Flan Recipe

Directions

1. 1
   Method:For pastry: See belowFor preparing custard filling: Combine flour, corn flour, sugar and salt in a medium bowl.
2. 2
   Add in a little lowfat milk into the egg yolk and beat lightly with a hand whisk.
3. 3
   Add in a little lowfat milk to the combined dry ingredients and mix well.
4. 4
   Stir egg yolk mix and remaining lowfat milk into the flour mix.
5. 5
   Strain the mix into a double boiler pot and add butter.
6. 6
   Keep stirring the mix constantly till it takes on a thick custard consistency.
7. 7
   Add in vanilla essence and mix well.
8. 8
   Remove custard from heat and leave to cold completely before use.
9. 9
   For assembling fruit flan: Brush inside of baked pastry case lightly with apricot jam.
10. 10
    Fill with custard filling.
11. 11
    Arrange fruits in any desired pattern.
12. 12
    Glaze fruits with apricot gel.
13. 13
    Refrigeratefruit flan in the refrigerator till serving time.
14. 14
    Apricot Gel Glaze Ingredients:2 tbsp apricot jam1 tbsp water
15. 15
    Method:Combine well then stir over low heat to dissolve the jam.
16. 16
    Strain the jam mix and use immediately.
17. 17
    Footnote: Grease flan tin well before use.
18. 18
    (For Assorted Fruit Flan)
19. 19
    Shortcrust Pastry (pate sucree)
20. 20
    225g plain flour120g cool butter1 egg yolk3 tbsp castor sugar3-4 tbsp ice-cool water
21. 21
    Method:For pastry: Sift flour into a large mixing bowl; add in sugar and combine.
22. 22
    Grate cool butter into flour mix with a grater.
23. 23
    Work lightly with your fingertips, rubbing together the butter and flour till the mix resembles breadcrumbs.
24. 24
    (You will find this easier to achieve if you work with your fingers raised above the bowl.)
25. 25
    Add in egg yolk and mix lightly.
26. 26
    Stir in water, mix with a palette knife till mix begins to bind together.
27. 27
    Don't add in more liquid than necessary.
28. 28
    Knead very lightly on a floured surface till pastry is smooth.
29. 29
    Pat pastry into a ball; flatten slightly.
30. 30
    Wrap in plastic food wrap and place in the refrigerator for 30 min to rest before using.
31. 31
    Dust rolling pin lightly with flour, roll the chilled pastry out on a lightly floured board.
32. 32
    (Keep turning the pastry around so it would not stick to the board or possibly tabletop.)
33. 33
    Roll pastry to l/4cm thick and large sufficient to cover a 22cm flan tin.
34. 34
    Transfer the pastry by rolling it carefully round the rolling pin.
35. 35
    Place the rolling pin on one side of the tin; gently unroll.
36. 36
    Ease the pastry gently into the tin and press into the corners of the tin.
37. 37
    Trim the edges neatly with a palette knife.
38. 38
    Prick pastry base with a fork.
39. 39
    Refrigeratewell for 15 to 30 min.
40. 40
    Line pastry top with tracing paper and fill with some beans or possibly rice.
41. 41
    Blind bake pastry case in a preheated oven at 190 C for 15 min.
42. 42
    Remove beans and paper and bake for a further 15 to 20 min or possibly till golden brown.