Glazed strawberry flan

Glazed strawberry flan

By
From
Baking
Serves
6
Photographer
Vanessa Levis

The strawberries we take for granted these days result from careful crossbreeding of a small wild American strawberry with a juicy specimen from Chile. Wild strawberries are now cultivated, too, and they are valued for their fragrance. When choosing strawberries, an intense perfume is the best indicator of quality.

Ingredients

Quantity Ingredient
1 1/2 quantity * sweet flan pastry [rid:3144]

Filling

Quantity Ingredient
250g cream cheese, softened
110g caster sugar
1 teaspoon grated lemon rind
1 tablespoon orange juice
1 tablespoon cream
250g strawberries, hulled and sliced if large

Glaze

Quantity Ingredient
1/2 cup redcurrant jelly
1 tablespoon water
2 teaspoons cointreau or grand marnier
or 2 tablespoons orange juice

Method

  1. Roll out the pastry thinly and use it to line a lightly greased 20 cm loose-based round or square flan tin. Chill for at least 30 minutes.
  2. Preheat the oven to 190°C.
  3. Prick the base of the pastry all over with a fork, then bake blind for about 20 minutes or until the pastry is a pale biscuit colour. Allow to cool.
  4. To make the filling, cream together all the ingredients except the strawberries and chill.
  5. To make the glaze, heat the redcurrant jelly and water in a small saucepan, stirring until smooth. Cool slightly. Stir in the liqueur or orange juice.
  6. To assemble, spoon the cream cheese filling into the flan case and smooth the surface with a spatula. Carefully decorate with the strawberries. Spoon or brush the glaze over them and chill until set.
Tags:
baking
bakery
margaret
fulton
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