Apple Cream Flan Recipe
Ingredients
| PASTRY | ||
| Plain flour | 1 1/4 Cup (16 tbs) | |
| Butter | 90 Gram | |
| Egg yolk | 1 | |
| Lemon juice | 2 Teaspoon | |
| 425g can dessert apple slices | ||
| 1 teaspoon grated lemon rind | ||
| Sugar | 1 Tablespoon (FILLING) | |
| Cream | 3/4 Cup (16 tbs), thickened (FILLING) | |
| PASSIONFRUIT ICING | ||
| Icing Sugar | 1 1/4 Cup (16 tbs) (FILLING) | |
| 1 passionfruit | ||
| Butter | 1 Teaspoon (FILLING) | |
| 2 teaspoons milk, approximately | ||
Directions
Pastry Sift flour into basin, rub in butter, mix to firm dough with egg yolk and lemon juice, refrigerate pastry for 30 minutes.
Roll dough to fit base and sides of 23cm (9in) flan tin, trim edges, prick base well with fork.
Place flan tin on oven slide, bake pastry case in moderately hot oven 10 to 15 minutes, or until light golden brown; cool to room temperature.
Filling Combine apples, lemon rind and sugar, mash with fork until any large lumps of apple are broken up.
Whip cream until firm peaks form.
Spread apple mixture into pastry case, spread apple with whipped cream, spread cream evenly to the edge of the pastry case.
Passionfruit Icing Sift icing sugar into small heatproof basin, stir in passionfruit pulp, butter, and just enough milk to give a thick paste.
Heat icing, stirring constantly, over hot water until icing is of spreading consistency.
Quickly spread icing over cream.
Refrigerate 1 hour before serving.
Roll dough to fit base and sides of 23cm (9in) flan tin, trim edges, prick base well with fork.
Place flan tin on oven slide, bake pastry case in moderately hot oven 10 to 15 minutes, or until light golden brown; cool to room temperature.
Filling Combine apples, lemon rind and sugar, mash with fork until any large lumps of apple are broken up.
Whip cream until firm peaks form.
Spread apple mixture into pastry case, spread apple with whipped cream, spread cream evenly to the edge of the pastry case.
Passionfruit Icing Sift icing sugar into small heatproof basin, stir in passionfruit pulp, butter, and just enough milk to give a thick paste.
Heat icing, stirring constantly, over hot water until icing is of spreading consistency.
Quickly spread icing over cream.
Refrigerate 1 hour before serving.
Chef
