Gluten-Free Classic Fruit Flan
Indulge in the elegance of a homemade Gluten-Free Classic Fruit Flan, a dessert that perfectly combines a crisp, buttery gluten-free pastry shell with a velvety vanilla custard filling. Topped with vibrant slices of fresh strawberries, kiwi, and juicy blueberries, this flan is as visually stunning as it is delicious. A glossy apricot glaze adds a touch of sweetness and brilliance, making it perfect for celebrations or afternoon tea. With simple ingredients like gluten-free flour, ground almonds, and vanilla bean paste, this recipe is crafted to ensure everyone can enjoy a bakery-style flan without compromise. Ready in just an hour, this irresistible treat is sure to impress your guests and satisfy cravings for a refined yet gluten-free dessert.
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Recipe Information
Ingredients
- 125 grams Gluten-free plain flour
- 25 grams Ground almonds
- 75 grams Butter
- 50 grams Caster sugar
- 1 large Egg yolk
- 1 tablespoon Cold water
- 250 ml Milk
- 1 teaspoon Vanilla bean paste
- 2 tablespoons Cornstarch
- 2 large Eggs
- 50 grams Granulated sugar
- 100 grams Fresh strawberries
- 1 medium Kiwi
- 50 grams Blueberries
- 3 tablespoons Apricot jam
- 2 tablespoons Water
Instructions
Preheat your oven to 180°C (350°F).
In a bowl, mix the gluten-free plain flour with ground almonds.
Cut the butter into small pieces and rub it into the flour mixture until it resembles fine breadcrumbs.
Stir in the caster sugar.
Add the egg yolk and a tablespoon of cold water, mix until the dough starts coming together. Form into a disk.
Wrap the dough in cling film and chill for 15 minutes.
On a floured surface, roll out the pastry and line an 8-inch fluted tart tin.
Prick the base with a fork and chill for another 10 minutes.
Line the pastry with baking paper and fill with baking beans, bake for 15 minutes, then remove the paper and beans and bake for another 10 minutes until golden.
In a saucepan, heat the milk and vanilla bean paste gently until warm.
In a bowl, whisk the cornstarch, eggs, and granulated sugar together.
Pour the warm milk over the egg mixture while whisking continuously.
Return the mixture to the pan, and cook on low heat, stirring constantly until the custard thickens. Let it cool slightly.
Pour the custard into the baked pastry shell and smooth the top.
Wash and slice the strawberries and kiwi. Arrange the strawberries, kiwi slices, and blueberries over the custard.
In a small saucepan, combine apricot jam and water. Warm it gently to create a glaze.
Brush the fruit with the apricot glaze to give the flan a glossy finish.
Refrigerate for at least an hour before serving to set.
Nutrition Facts
Calories |
279 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 12.5 g | 16% | |
| Saturated Fat | 6.2 g | 31% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 93 mg | 31% | |
| Sodium | 89 mg | 4% | |
| Total Carbohydrate | 37.7 g | 14% | |
| Dietary Fiber | 1.3 g | 5% | |
| Total Sugars | 21.7 g | ||
| Protein | 4.9 g | 10% | |
| Vitamin D | 0.9 mcg | 4% | |
| Calcium | 63 mg | 5% | |
| Iron | 0.7 mg | 4% | |
| Potassium | 143 mg | 3% | |
*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.
