Fruit Flan
I loved eating this when we had our swimming party at the Highlands!
I actually took home the rest of the fruit flan too and gobbled it up as soon as we got home while I checking my mails – it was that good. The fruits were so fresh and the custard was not that sweet – even the best appetite suppressant won’t work if I was presented with this yummy dessert! I had to google the recipe too!
Fruit Flan
A shortbread biscuit base filled with a light custard and topped with an abundant mixture of seasonal fruit.
Look at this very appetizing picture!!
You can find how to do it here.
An easier option:
PASTRY:
1/2 c. butter
1/2 c. sugar
1 egg
2 c. flour
1 1/2 tsp. baking
Pinch of salt
FILLING:
1 packet blackberry gelatin
1 lg. can fruit (of your choice)
2/3 c. cream
1. Cream together butter and sugar. Add egg and beat well. Sift flour, baking powder and salt and add to mixture. (Pastry should be dry.) Roll out and line a 10" square tin and bake in a 350 degree oven until a pale golden color. Remove from tin and cool.
2. Make gelatin by heating the syrup from the drained fruit and make up to 2 cups with boiling water. Add gelatin and stir until dissolved. Cool.
3. When gelatin begins to thicken, add fruit and pour into baked and cooled pastry shell.
4. When ready to serve, whip cream and spread over the top of the flan. Serves 6 to 8.
