White Sugar
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Desserts
Fruit Flan
25 mins
20 mins
Easy
8
This fruit flan is a vibrant, refreshing dessert that's sure to impress. A crisp, buttery pastry base filled with smooth custard and topped with a colourful assortment of fresh, juicy fruit. It’s a light and delicious treat that brings together the perfect balance of sweetness and tartness. A beautiful centrepiece for any occasion, or a lovely way to enjoy the season's best fruits!
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- Ingredients
- Method
Ingredients
Pastry
- 1 cup flour
- 75g butter
- ¼ cup Chelsea White Sugar
- 1 egg yolk
- 1 Tbsp cold water
Filling
- 1 Tbsp custard powder
- 1 Tbsp Chelsea White Sugar
- ½ cup milk
- 250g pot fruit flavoured yoghurt - fruit such as mandarin slices, pears, kiwifruit slices, peaches
- ¼ cup apricot jam
- 2 tsp water
- Kiwifruit, strawberries, blueberries to decorate
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Method
Pastry: Sift flour, cut butter through until crumb-like, add sugar. Combine egg yolk and water, add to flour, mix until mixture just binds, knead lightly. On lightly floured board, roll dough to fit and line a 20cm flan tin. Refrigerate pastry case for 15 minutes.
Bake blind at 190°C for about 15 minutes or until lightly golden. Remove baking blind material, return to oven for 5 minutes to dry pastry surface. While pastry is cooking prepare filling.
Filling: Combine custard powder, sugar and milk together. Heat stirring all the time, bring to the boil, allow to boil 2 minutes. Remove from heat and allow to cool slightly, stir the yoghurt in.
Pour the filling into warm prepared pastry case. Decorate with prepared fruit. Warm the apricot jam and water together, sieve then brush over the fruit.
Serve warm.
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White Sugar
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- 1 cup Edmonds Self Raising Flour (150g)
- 2 Tbsp Chelsea White Sugar
- ½ tsp finely grated lemon zest (optional)
- 1 cup Meadow Fresh Milk (or Soy/Rice milk) (250ml)
- 1 egg, lightly beaten
- 30g Butter, melted (or margarine)
To serve
- 2 bananas, sliced
- 1 punnet blueberries (or frozen berries, defrosted)
- Chelsea Flavoured Syrup - Maple or Honey Maple.
ingredients
- 125g butter, softened
- ¾ cup Chelsea Caster Sugar or Chelsea Organic Raw Sugar (170g)
- 2 eggs
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- 1 tsp vanilla essence
- 1 tsp Edmonds Baking Soda
- 2 Tbsp hot Meadow Fresh Milk
- 1 ¾ cups Edmonds Standard Grade Flour (263g)
- 1 tsp Edmonds Baking Powder
Icing
- 1 ½ cups Chelsea Icing Sugar (225g)
- 1 Tbsp butter, softened
- 1 Tbsp cocoa powder
- 2-3 Tbsp boiling water
ingredients
- 250g butter
- ½ cup cocoa powder
- 1 ½ cups Chelsea White Sugar
- 4 eggs
- 1 tsp vanilla essence
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- 1 tsp Edmonds Baking Powder
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- 200g butter
- 1 cup Chelsea White Sugar
- 1 cup Chelsea Soft Brown Sugar
- 2 eggs
- 2 tsp vanilla essence
- 3 cups Edmonds Standard Grade Flour
- pinch of salt
- 1 tsp Edmonds Baking Powder
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ingredients
- 150g butter, softened
- 2 cups Chelsea Icing Sugar (300g)
- 1-2 Tbsp hot water
- ½ - 1 tsp of vanilla essence (or flavour of your choice, optional)
- food colouring (optional)
learn about baking
How to Choose SugarFor Baking?
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