Chilled Lemon and Raspberry Flan

Recipe for 19cm (7½”) Flan: 

Pastry  

175g (6oz) plain flour 

75g (3oz) butter/margarine

1 tsp caster sugar    

2-3 tbsp cold water

Filling                                                           

150ml (¼pt) double cream            

175g (6oz) condensed milk        

2 Large lemons                                     

200g (7oz) raspberries          

The same recipe can be used in all our 15cm to 27cm Continental Flans

For 15cm dish use 2/3rds Quantities

For 23cm dish use 1½ x Quantities

For 27cm dish use 2¼ x Quantities

Zest or grate lemon rind and put to one side. Squeeze lemons and save juice. Gently whip cream to soft peaks and fold in condensed milk and zested lemon rind. Add lemon juice, a little at a time and whisk in. Place in the fridge to chill for approximately 2-3 hours.

Sift flour into a large mixing bowl and add a pinch of salt. Lightly rub in the butter, using your fingertips, until the mixture resembles fine breadcrumbs. Stir in caster sugar then add water a little at a time, mixing with a knife to make fairly stiff dough which leaves the bowl cleanly. Knead lightly, put in a polythene bag and chill for half an hour.

Preheat oven to 190°C (375°F, Gas mark 5).

Remove pastry from bag and roll out on a lightly floured surface to approximately 25cm (10”) diameter. Line the flan, without stretching the pastry and trim edge. Prick all over base with a fork and bake in preheated oven at 190°C (375°F, Gas mark 5) until cooked (12-20 minutes). Remove and allow to cool. Spoon chilled filling into pastry case, smooth and decorate with raspberries. Chill and serve.

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