Spanish Flan Tart
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(0 votes)
Difficulty:
moderate
Difficulty
Preparation:
1 hr 10 min.
Preparation
Ingredients
for
6
- Ingredients
- 9 ozs ready-made Shortcrust
- plain flour (for dusting)
- 2 cups milk
- 1 egg
- 6 egg yolks
- ¼ cup caster sugar
- 0.333 cup Corn starch
- 1 Tbsp grated Orange zest
- 1 tsp ground cinnamon
Preparation steps
1.
Pre-heat the oven to 170°C | 325F | gas 3.
2.
Roll out the pastry on a lightly floured surface to a thickness of 2 cm so that it will cover and overhang a straight-sided 8 inch springform tart tin.
3.
Line the tin with the pastry and press in well, trimming any excess off. Prick the base with a fork and then cover with a round of greaseproof paper.
4.
Line with baking beans and bake the pastry for 12-15 minutes until the base is just cooked and the edges start to brown. Remove from the oven and discard the greaseproof paper and baking beans.
5.
Whisk together one 1 egg and a little water to create an egg wash. Brush the base and sides with the egg wash and return to the oven to brown the base for 5-7 minutes. Remove after 5-7 minutes and allow to cool on a wire rack.
6.
Meanwhile, prepare the filling by whisking together the egg yolks, milk, sugar and cornflour in a medium saucepan until smooth. Add the orange zest and cinnamon and bring to the boil over a medium heat, whisking all the time.
7.
Allow to cool a little before pouring into the pastry case. Lower the oven to 150°C | 300F | gas 2.
8.
Use a knife to create waves in the surface of the custard. Return to the oven and bake for 10-15 minutes until the top is golden brown. Remove and serve immediately.
