This is a recipe request from the Ingrid-creates fan page, for fresh fruit flan with pastry cream. These are petite individual fruit tartlets filled with fresh pastry cream and topped with strawberries and blueberries (you could use any fresh fruit), I have sealed these with a gel so that they will keep overnight....you could make a larger size flan, but you'll need to chill the tart for 1 hour so that the fruit will settle, making the larger tart easier to cut, and I would probably slice the strawberries too. I use a muffin tin for these tartlets...and one is so easy to eat...actually so are 4!!! Enjoy
This recipe will make approximately 12 muffin size tartlets, but it will also be enough for an 18-20 cm round flan tin.
Recipe Sweet shortcrust pastry click link for recipe
1) Grease muffin tray (I use a canola spray).
2) Roll out chilled pastry onto floured surface, to about 2 mm or 1/8 inch thick. Use an egg ring or cookie cutter to cut 12 rounds for the pastry cases. I press out the outer edges a little to flute them, and chill muffin tray with pastry for about 20 minutes in the fridge. Pre heat oven to 180C.
3) Bake blind for 10 minutes until firm. Remove the beans and paper and return pastry cases to the oven and bake for a further 10 minutes or until the centre of the pastry begins to colour. Take out of oven, leave rest for 2 minutes, remove pastry from tins, and cool on wire rack.
Pastry Cream recipe
400 mL full cream milk
1 vanilla pod split lengthways
4 egg yolks (recipe for using left over egg whites)
100 g caster sugar
2 tablespoons plain flour
2 tablespoons cornflour
Fresh fruit, I used 2 punnets of strawberries and 1 punnet of blueberries, washed and pat dry.
Tortenguss (gelling agent) click link on how to prepare it if you can get this product, available from delicatessens.
1) Place milk into a saucepan with vanilla pod, slowly bring to the boil. In a bowl, whisk the egg yolks and sugar with caster sugar until light in colour (hand whisking is quick!). Sift in the flour and cornflour, and whisk until well combined. Remove and discard the vanilla from milk.
2) Pour half of the milk into the bowl of egg mix, and whisk well, if you can, try and whisk while adding the milk to the mixture.
3) Pour this mixture back to the remaining milk in the saucepan, and bring to the boil, consistently stirring as it thickens. Boil for 1 minute so that the flour is cooked.
4) Remove from the heat and pour into shallow dish, cover with baking paper so that a skin doesn't form, and allow to cool completely.
5) Before adding pastry cream to tartlet, whisk well to make it smooth again.
6) Add a large tablespoon of pastry cream to each tartlet, top with fresh fruit, and if you wish, brush with tortenguss, which is a gelling agent.
Enjoy! If you like this recipe, please share with your friends! Happy baking