Fresh fruit flan – welcome back summer weather.
White peaches, strawberries, and blueberries.
A few weeks back, I came across an event on Food Network Canada called “Bake Off with Anna Olson“. For those of you who didn’t know… I’m a huge fan of hers… surprise surprise lol. Anyways, I thought this was the perfect opportunity to participate in this event. You can find her original recipe here.
- ½ cup unsalted butter at room temperature
- ¼ cup sugar
- 2 egg yolks
- ½ tsp vanilla extract
- 1 cup all-purpose flour
- ¼ tsp salt
- 2 oz white chocolate, chopped
- 1 cup milk
- 2 eggs
- ¼ cup sugar
- 2 1/2 Tbsp cornstarch
- 1/2 vanilla bean
- 1 1/2 Tbsp unsalted butter
- zest of half an orange
- 3 white peaches, thinly sliced
- 2/3 C strawberries, thinly sliced
- 1/2 C blueberries
- 3 Tbsp orange jelly (juice of half an orange)
- Beat together butter and sugar until fluffy. Stir in egg yolks and vanilla. Stir in flour and salt until dough comes together. Shape into a disc, wrap in plastic wrap and chill for at least 2 hours (until firm). Meanwhile, prepare the pastry cream.
- Pastry Cream: Remove seeds from half of a vanilla bean and set aside. Heat milk and seeded vanilla bean pod in a sauce pan until just below a simmer. In a small bowl, whisk eggs, sugar and cornstarch together. Whisk half of the hot milk into egg mixture, then pour the entire mixture back into the pot. Whisk custard constantly over medium heat until it thickens and just begins to bubble (~ 3 to 4 mins). Strain custard into a bowl then stir in vanilla bean seeds, butter, and orange zest. Once combined, cover bowl with plastic wrap with plastic directly touching the surface of the custard. Cool custard to room temperature, then chill it for at least 2 hours.
- Preheat oven to 350F. Knead pastry dough on lightly floured surface to slightly soften enough to be rolled. Lightly flour the pastry and roll out to ~ 1-inches in diameters and just under a ¼-inch thick. Carefully transfer dough into a 9-inch removable-bottom fluted tart pan and trim the edges. Chill pastry for 20 minutes in the fridge or 10 minutes in the freezer.
- Dock the bottom of the pastry shell with fork and bake for 16 to 20 mins, until edges are golden brown and centre looks dry. Cool completely before filling.
- Keep baked tart shell in pan. Melt white chocolate in a bowl placed over a pot of barely simmering water, stirring until melted. Brush bottom and sides of cooled tart shell to coat and chill the shell.
- Orange jelly: combine 2 tbsp orange juice + 1 tbsp water + 1/2 tsp gelatin. Microwave until melted together
- Assembly: spoon custard into tart shell and spread evenly. Top custard with fresh fruit, creating an appealing design. Brush orange jelly over the fruit to create a nice glaze and chill until ready to serve. The tart can be stored chilled for up to a day.
Once I started placing my peaches on the flan, I knew I should have chosen a different fruit. The white peaches ended up looking like apples and would have probably been more appealing with a brighter colored fruit… or even regular orange peaches. If you are going to use white peaches, I recommend dipping them in orange juice before placing them on the tart to prevent discoloration.
Was able to make a mini tart with the extra pastry dough/cream. Sent it off to grandma =]
The flan tasted amazing – the whole fams really liked it. I especially liked the crust… so good… like vanilla cookies.
As I previously mentioned, this was my first time participating in this event and I encourage others to try it out too. I actually really enjoyed it, plus it was a fun way to challenge myself. Looking forward to the next recipe!