RASPBERRY FLAN
PREP + COOK TIME 1 HOUR 30 MINUTES (+ REFRIGERATION) SERVES 10
1 cup (150g) plain flour
⅓ cup (55g) icing sugar
90g cold butter, chopped
1 egg yolk
1 tablespoon cold water, approximately
250g fresh raspberries
CRÈME PÂTISSIÈRE
1 cup (250ml) cream
1 cup (250ml) milk
½ cup (110g) caster sugar
1 vanilla bean, split lengthways
2 eggs ¼ cup (35g) cornflour
80g butter, chopped
GLAZE
¼ cup (60ml) water
2 teaspoons powdered gelatine
¼ cup (80g) strawberry jam
1 Grease a 23cm loose-based fluted tart tin.
2 Make crème pâtissière.
3 Process flour, sugar and butter until mixture resembles fine crumbs. Add egg yolk and enough of the water to make the ingredients just come together. Turn dough out onto a floured surface; gently knead until smooth, then shape into a disc. Cover; refrigerate for 30 minutes.
4 Preheat oven to 180°C/160°C fan. Roll pastry between two sheets of baking paper or on a lightly floured bench until large enough to line prepared tin. Ease pastry into tin; press into side and trim excess using a small, sharp knife. Cover pastry case with baking paper; fill with pastry weights or uncooked rice. Place on an oven tray and bake for 15 minutes. Remove the paper and weights; wrap a strip of foil around the edge of the tin to protect the side of the pastry from over-browning. Bake, uncovered, for a further 15 minutes or until browned. Cool completely.
This story is from the Issue 62 2020 edition of The Australian Women's Weekly Food.
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This story is from the Issue 62 2020 edition of The Australian Women's Weekly Food.
Start your 7-day Magzter GOLD free trial to access thousands of curated premium stories, and 9,000+ magazines and newspapers.
Already a subscriber? Sign In
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