Monday, 16 August 2010

After a Sunday roast dinner this dessert with fresh fruit and chilled Chantilly cream was the perfect dessert.  Not too heavy and very refreshing.   Don't you just love summer fruits.

Fresh Fruit Flan 

with Chantilly Cream

For the pastry
250g plain flour
50g icing sugar
125g cold butter, cubed
Zest of 1 lemon
1 large egg, lightly beaten

For the filling
150g fresh strawberries, hulled and halved
100g blueberries
100g green grapes, halved
2 tbsp apricot glaze

Make the pastry by rubbing the butter into the flour until the mixture resembles breadcrumbs.  Stir in the icing sugar and the lemon zest, add the egg and mix with a knife to form a dough.  Let the dough rest in the fridge for 30 minutes.

Pre-heat the oven to 180C

Roll the dough to a round to layer a 7" flan dish, prick the base of the flan all over with a fork and bake on the middle shelf for 25 minutes.  Remove from the oven and cool.

Heat the apricot glaze and 2 tbsp of water until boiling and set aside.  Arrange the strawberries, grapes and blueberries in the flan case and using a pastry brush paint the glaze all over the fruit.

For Chantilly cream
Mix 300ml lightly whipped double cream with vanilla seeds and 1 tbsp icing sugar.

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