Passion fruit flanPastry recipe
Cathy Guillebert Tortel
Passion fruit flan
- Ambient fruit purée 100% : Passion fruit - 120ml
- Shortcrust pastry dough - 1
- Whole milk - 1L.
- Caster sugar - 150g
- Corn flour - 150g
- Egg - 2
- Egg yolk - 1
- Vanilla pod - 1
Preheat oven to 180°C (fan oven). In a saucepan, bring 900 ml of milk to the boil with the split and scraped vanilla pods. Remove from the heat and leave to infuse 20 minutes.
In a bowl, beat the eggs and the yolk with the sugar until the mixture turns pale yellow.
Add the cornflour then the remaining 100 ml milk. When this preparation is smooth, remove the vanilla pod from the hot milk and combine both mixtures.
Return the saucepan to the heat. Keep stirring until the cream thickens. Add the passion fruit puree. Line a pie tin with removable base with the shortcrust pastry. Fill with the passion fruit preparation. Smooth properly then bake for around 40 minutes at 180°C.
Leave your flan to cool then chill. Serve cold.
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