French Flan Fruit Food

FRESH FRUIT FLAN

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 10-by-15 inch jelly roll pan.
• For the crust, sift together the flour, cream of tartar, and baking soda into a mixing bowl. In a separate bowl, cream together white and confectioners' sugars, butter, vegetable oil, egg, and vanilla. Add the dry ingredients. Blend well. Spread the dough evenly on the bottom of the greased pan. Bake until golden brown, 10 to 12 minutes. Allow to cool completely.
• For the filling, cream together the cream cheese, sugar, and vanilla. Spread over the cooled crust. Arrange the fruit on the cream cheese filling and refrigerate.
• For the glaze, mix together the sugar and cornstarch in a small saucepan. Whisk in the water, orange juice, and lemon juice. Bring to a boil over medium heat; boil gently for one minute. Remove from heat and allow to cool completely.
• Spoon or brush the glaze evenly over the fruit. Refrigerate until ready to serve.

EASY FRENCH FLAN RECIPE

Steps:

• Heat the milk and the vanilla extract in a pan, and bring it to a boil.
• Mix the cornflour with sugar in a separate bowl.
• Beat the eggs separately and then add to the cornflour mixture.
• Reduce the heat of the stove and add the cornflour mixture to the boiling milk and mix everything well.
• Cook the mixture on the stove at a low temperature for 1-2 minutes.
• Start preheating the oven at 200C (400F)
• Unroll the pastry pie crust on a rectangular or round dish.
• Lightly prick the bottom.
• Roll out the pie crust in the baking dish and add the cornflour and milk mixture on top.
• Cook in the oven at 200C (400F) for around 40 minutes until the top look firm and lightly browned.
• Remove from oven and let it cool on a countertop for at least 15-20 minutes so that it can harden.
• Serve at room temperature or from the fridge.

FRENCH FRUIT TART

Steps:

• Crust: Pulse flour, sugar, and salt in a food processor to combine. Add butter; pulse until pea-size lumps remain. Stir together yolks and 2 tablespoons ice-cold water; drizzle over flour mixture, pulsing just until dough holds together when pressed between your fingers. (If still too dry and crumbly, add more water, 1 teaspoon at a time.) Form into a disk and wrap tightly in plastic; chill until firm, at least 1 hour and up to 1 day, or freeze up to 1 month.
• Preheat oven to 350 degrees. On a lightly floured surface, roll out dough to an approximately 12-inch round. Transfer to a 9-inch round fluted tart pan, gently pressing dough into edges. Run a rolling pin over top of pan to remove excess dough (patch any tears with dough scraps, if necessary). Line dough with parchment and fill with pie weights, dried beans, or uncooked rice.
• Bake until crust is dry, 40 to 45 minutes. Remove weights and parchment; return to oven and bake until golden and crisp, about 15 minutes more. Transfer to a wire rack; let cool completely. Brush bottom and sides evenly with chocolate; refrigerate until set, about 10 minutes.
• Custard: Meanwhile, whisk together sugar, cornstarch, and salt in a saucepan. Add milk and egg yolks; whisk until smooth. Add butter; cook over medium heat, whisking occasionally, until mixture comes to a boil. Continue to cook, whisking, until mixture has the texture of thick pudding, 1 to 2 minutes. Remove from heat; whisk in vanilla. Strain mixture through a fine-mesh sieve into a bowl; cover surface with plastic wrap. Let cool completely. Whisk in sour cream until combined; transfer to crust and refrigerate until custard is set, at least 1 hour or, loosely covered, up to 1 day.
• Topping: In a small saucepan or a microwave, warm apricot jam with 2 teaspoons water just until melted (if jam is chunky, strain through a sieve). Drizzle over berries; gently stir to evenly coat. Spoon mixture over custard; serve.

FRUIT FLAN

Steps:

• rub flour and fat together untill resembles bread crumbs
• then add sugar if you have no caster sugar cream the granulated sugar into the butter then add the flour bring together to a soft paste , do not need pastry requires little effort . let pastry rest for 15 mins in cling film in the fridge
• once rested line a greased flan case put a peice of cling film over the top and fill with baking beans or lentils and bake till golden brown . put milk on the hob with vanilla pod and seeds and start to boil , mean while cut your selected fruit and if using bananas toss in lemon juice to prevent browning
• mix corn flour custard powder and the egg together till pale then strain your scorching milk over the mix and beat quickley and hard , then put back in the pan return to the heat whilst whisking once it resembles a thick glue remove from heat .and spread inside your flan case
• leave to cool for a while till set then decorate your flan with the fruit
• make a stock syrup from 2 oz of sugar and a pint of water on the heat till resembles wall paper paste carefully using a pastry brush or ladle cover all the fruit leave to set and serve