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