Classic Fruit Flan
Indulge in the vibrant and timeless elegance of a Classic Fruit Flan, a dessert that perfectly balances buttery pastry, creamy vanilla custard, and a medley of fresh, colorful fruits. This recipe begins with a delicate homemade shortcrust base baked to golden perfection, paired with a smooth, rich custard infused with natural vanilla. Topped with juicy strawberries, tangy kiwi slices, and plump blueberries, this fruit flan bursts with refreshing flavors. A glistening apricot glaze adds the perfect finishing touch, delivering a picture-perfect dessert ideal for celebrations or casual gatherings. Easy to prepare yet spectacular to serve, this crowd-pleaser is guaranteed to impress and makes a stunning addition to your dessert repertoire. Tags: fruit flan recipe, classic dessert, vanilla custard, fresh fruit tart, easy summer dessert.
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Recipe Information
Ingredients
- 200 grams All-purpose flour
- 100 grams Butter
- 50 grams Caster sugar
- 1 large Egg yolk
- 2 tablespoons Cold water
- 500 milliliters Whole milk
- 1 teaspoon Vanilla extract
- 75 grams Granulated sugar
- 30 grams Cornstarch
- 3 large Eggs
- 150 grams Strawberries
- 2 Kiwi fruits
- 100 grams Blueberries
- 2 tablespoons Orange juice
- 50 grams Apricot jam
Instructions
Preheat the oven to 180°C (350°F).
To make the pastry, mix the all-purpose flour and caster sugar in a bowl.
Add the cold butter and rub it into the flour with your fingertips until the mixture resembles breadcrumbs.
Add the egg yolk and cold water, and mix with a knife until the dough starts to come together.
Turn the dough out onto a floured surface and knead briefly until smooth.
Wrap the dough in plastic wrap and refrigerate for 30 minutes.
Roll the chilled pastry on a floured surface and use it to line a 9-inch flan tin.
Prick the base with a fork, line with parchment paper, fill with baking beans, and bake for 15 minutes.
Remove the paper and beans, and bake for another 5-10 minutes until golden. Cool completely.
To make the custard, heat the milk and vanilla extract in a saucepan until just boiling, then remove from heat.
In a bowl, whisk the granulated sugar, cornstarch, and eggs until smooth.
Slowly pour the hot milk into the egg mixture, whisking continuously.
Return the mixture to the saucepan and cook on medium heat, stirring constantly, until thickened.
Pour the custard into a bowl, cover with plastic wrap to prevent a skin, and let it cool.
Once the pastry and custard are both cool, carefully pour the custard into the pastry case.
Arrange the sliced strawberries, peeled and sliced kiwi, and blueberries on top of the custard.
For the glaze, heat the apricot jam and orange juice in a saucepan over low heat until smooth.
Brush the warm glaze gently over the fruit to give it a glossy finish.
Chill the fruit flan in the refrigerator for at least 1 hour before serving.
Nutrition Facts
Calories |
377 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 15.3 g | 20% | |
| Saturated Fat | 8.7 g | 43% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 127 mg | 42% | |
| Sodium | 130 mg | 6% | |
| Total Carbohydrate | 52.1 g | 19% | |
| Dietary Fiber | 2.1 g | 7% | |
| Total Sugars | 26.9 g | ||
| Protein | 8.1 g | 16% | |
| Vitamin D | 1.4 mcg | 7% | |
| Calcium | 102 mg | 8% | |
| Iron | 1.4 mg | 8% | |
| Potassium | 229 mg | 5% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
