Fruit Flan

This fresh and vibrant fruit flan is a delightful dessert that combines a buttery, crumbly pastry crust with a light vanilla custard filling, topped with an array of colorful fresh fruits. Perfect for summer gatherings or special celebrations, this flan is both elegant and refreshing, showcasing the natural sweetness of seasonal fruits. With a base of rich, creamy custard and a topping of juicy berries, kiwi slices, or mandarin oranges, each bite offers a mix of textures and flavors that will impress any guest.

Ingredients

For the Pastry:

  • 1 cup all-purpose flour
  • 1/4 cup powdered sugar
  • 1/4 tsp salt
  • 1/2 cup cold butter, cubed
  • 1 egg yolk
  • 1–2 tbsp cold water, as needed

For the Custard Filling:

  • 2 cups whole milk
  • 1/2 cup granulated sugar
  • 4 egg yolks
  • 3 tbsp cornstarch
  • 1 tbsp vanilla extract

For the Topping:

  • Assorted fresh fruit (e.g., strawberries, kiwi, blueberries, raspberries, mandarin oranges)
  • 1/4 cup apricot jam, warmed and strained (for glaze)

Instructions

  1. Prepare the Pastry Crust:
    • Preheat the oven to 350°F (175°C). Grease a flan or tart pan with removable bottom.
    • In a mixing bowl, whisk the flour, powdered sugar, and salt. Cut in the cold butter until the mixture resembles fine crumbs.
    • Add the egg yolk and mix, adding cold water, a little at a time, until the dough just comes together. Form the dough into a disc, wrap in plastic wrap, and chill for 20 minutes.
    • Roll out the dough on a floured surface and transfer it to the prepared pan. Press into the pan and trim excess edges. Prick the base with a fork.
    • Bake for 15–20 minutes or until golden brown. Cool completely.
  2. Make the Custard Filling:
    • In a saucepan, heat the milk over medium heat until steaming, but not boiling.
    • In a separate bowl, whisk the sugar, egg yolks, and cornstarch until smooth. Slowly pour the hot milk into the egg mixture, whisking constantly.
    • Return the mixture to the saucepan and cook over medium heat, stirring continuously, until thickened, about 5–7 minutes. Remove from heat and stir in the vanilla extract. Allow to cool slightly before pouring into the crust.
  3. Assemble the Flan:
    • Once the custard has cooled to room temperature, pour it into the prepared crust. Smooth the top with a spatula.
    • Arrange the fruit decoratively on top of the custard. Use a pastry brush to glaze the fruit with the warmed apricot jam for shine.
  4. Chill and Serve:
    • Refrigerate the flan for at least 2 hours before serving to set the custard and allow the flavors to meld. Slice and enjoy!

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