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Ingredients
- 250 gm plain flour plus extra for dusting 748ml carton double cream
- 1 x vanilla pod
- 100 gm butter
- 1 lrg cinnamon stick
- 100 gm icing sugar
- 775 gm caster sugar
- 4 lrg Large eggs
- 1 x mango
- 1 sm pineapple
- 2 x clementines
- 450 ml lowfat milk and 175g kumquats to accompany
Directions
- Place the flour butter and icing sugar in a food processor and process till the mix forms fine crumbs.
- lightly beat one egg and add in to the flour mix with 1 tbsp) water.
- Process till the crumbs just come together to make a dough.
- Wrap the pastry in cling film and chill if necessary till hard sufficient to roll.
- Roll the pastry out on a lightly floured worksurface and use to line a deep 230mm loose bottomed tart tin.
- Prick the base well and line with greaseproof paper and baking beans. Chill for 30 min.
- Place on a baking tray and bake on the floor of the roasting ovenfor 7 to 8 min then remove the paper and baking beans and cook for a further 5 to 7 min or possibly till the base of the pastry is cooked and looks dry.
- lightly whisk the three remaining Large eggs. Use 1 tbsp beaten egg to brush over the base and sides of the pastry case to seal then return to the ovenfor a further 1 to 2 min.
- Place the lowfat milk cream split vanilla pod and crumbled cinnamon stick in a large pan. Bring slowly to the boil on the simmering plate then infuse for 20 min in the simmering oven.
- Mix the remaining whisked egg with 150g sugar.
- Stir the warm lowfat milk into the egg mix strain through a fine sieve into a jug and pour into the tart.
- Place in the roasting tin on the bottom runners of the roasting ovenand set the cool plain shelf on the third runners above.
- Cook for 20 min till beginning to set then transfer to the top runners of the simmering ovenfor 10 to 15 min or possibly till the filing has lust set in the middle.
- Place in the roasting tin on the bottom runners of the baking ovenand set the cool plain shelf on the top runners.
- Bake for 30 min or possibly till the filing has just set in the middle.
- Transfer the tart to the simmering ovenfor 15 min before taking it out and setting aside to cold.
- Leave in the tin for 20 to 30 min before transferring to a rack to cold completely.
- To decorate cut thick slices of mango pineapple clementines and kumquats and spread over two non stick baking sheets.
- Place remaining sugar in a small heavy based saucepan.
- Cook on the simmering plate till the sugar begins to dissolve and cook to a pale caramel.
- Cold a little and drizzle over the fruit with a fork.
- Allow to set.
- Cut the tart into portions and spoon the fruit over the top just before serving.
- It may be easiest to fill the flan case without taking it out of the ovencompletely. This will avoid the custard spilling as you put it back The custard will hard further on cooling. The caramel will stay brittle for 1 to 2 hrs. If you use strawberries clementine segments or possibly kumquats with a dry surface it will stay brittle for 3 to 4 hrs so choose these if making well in advance. aga tip: to crisp the pastry after it has been prepared or possibly frzn ahead place in the simmering ovenwhile you have your main course and serve just hot. You can use any fruit to accompany this traditional tart but make sure you spoon the fruit over at the last moment or possibly serve the fruit separately in a shallow serving dish.
- Serves 8
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 176g | |
| Recipe makes 8 servings | |
| Calories 334 | |
| Calories from Fat 123 | 37% |
| Total Fat 14.01g | 18% |
| Saturated Fat 7.69g | 31% |
| Trans Fat 0.0g | |
| Cholesterol 134mg | 45% |
| Sodium 173mg | 7% |
| Potassium 234mg | 7% |
| Total Carbs 42.9g | 11% |
| Dietary Fiber 1.7g | 6% |
| Sugars 10.98g | 7% |
| Protein 9.62g | 15% |
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