Fresh Blackcurrant Flan RecipeOrigin: Britain Period: Traditional |
Ingredients:
1 batch Sweet Shortcrust Pastry Dough 
Fresh Blackcurrant Flan Preparation:Method:Prepare the dough according to the Sweet shortcrust pastry dough recipe then turn out onto a lightly-floured work surface and roll out until large enough to line the base and sides of a flan dish. Trim away any excess pastry then cover with greaseproof (waxed) paper before filling with baking beads or baking beans then transfer to an oven pre-heated to 180°C and bake for about 20 minutes, or until cooked through and golden. Take out of the oven, remove the baking beans and set the pastry aside to cool. In the meantime, add the blackcurrants to a pan with 100ml of water and bring to a simmer. Cover and allow to stew gently for about 15 minutes, or until soft but still retaining their shape. Take off the heat and set aside to cool. When cold, remove the fruit with a slotted spoon and arrange in the base of the flan case. Take the juice remaining in the pan and add the redcurrant jelly and the sugar. Heat until the mixture melts and blends together then mix the arrowroot with 40ml water in a cup to a smooth slurry. Add to the redcurrant mixture and bring to a boil. Cook until thickened then take off the heat. Set aside to cool slightly before pouring over the flan. Allow the flan contents to cool completely then transfer to the refrigerator and cool for at least 2 hours before serving. When chilled, cut into slices and serve accompanied by a generous splash of cream. |
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