FRENCH STRAWBERRY FLANS
These French Strawberry Flans are not the easiest recipe to make, but they are worth the effort. I love tarts but can usually only find them at my local bakery. It’s not often that you visit someone and they offer you a Strawberry Flan. They are just that little bit special, next time you are expecting a special visitor make the effort and present them with these French Strawberry Flans. Enjoy!
2 sheets shortcrust pastry, thawed
1/3 cup orange juice
1 tablespoon brandy
2 teaspoons arrowroot
2 punnets strawberries, halved
1 ¼ cups milk
2 egg yolks
1 tablespoon plain flour
1 tablespoon cornflour
¼ cup caster sugar
1 teaspoon vanilla essence
Grease 4 x 10 cm loose-based flan tins. Cut pastry sheets in half. Line tins with pastry; trim edges. Place tins onto an oven tray. Cover; refrigerate for 30 minutes.
Cover pastry with baking paper; fill with dried beans or rice. Cook in a moderately hot oven, 190°C for 10 minutes, or until lightly browned; cool.
Place egg in a bowl; beat in ¼ cup of milk using an electric mixer. Add yolks, flour, cornflour and sugar ; beat until thick. Place remaining milk in a pan, bring to boil. Remove from heat. Gradually beat hot milk into egg mixture until smooth. Return mixture to pan, whisk over heat until mixture boils and thickens. Remove from heat, stir in essence. Cover with plastic wrap, cool.
Combine juice, brandy and arrowroot in a small pan, stir over heat until mixture boils and thickens.
To serve, divide filling evenly among pastry cases, top with strawberries. Brush strawberries with warm orange glaze.
Flans are best assembled just before serving.
Best eaten fresh.
Will keep sealed in an airtight container in the refrigerator for up to 3 days.