A strawberry tart with a light sponge base. This Strawberry Flan recipe is super quick and easy but such a beautiful treat.
I’ve had this recipe on my brain for the last couple of months so it seemed a little spooky when we were at mum and dads the other night for dinner and mum brought out this old recipe book of mine in which I had lovingly written out her own Simple Strawberry Flan recipe. I must have been about 20 when I put that notebook together, so goodness knows where it had been hiding all that time.
I had planned to make the strawberry flan last week however, as you may have read in my Cherry and Coconut Chocolate Tart post, strawberries were nowhere to be seen. Well of course not, they’re a Summer berry, right? Wrong. This week they’re everywhere. It turns out, that even though strawberries are traditionally a Summer fruit, right here in Western Australia where I live, we grow them June – December. That means they are actually in Season. Gee, we’re a clever mob down here ?
I grew up with this Simple Strawberry Flan. I remember mum making this all the time and I always loved it. It’s one of those desserts kids and adults alike will love. Mum doesn’t call it Simple Strawberry Flan though – just Strawberry Flan I added the ‘simple’ because it just is. It’s simple to remember, uses minimal easy ingredients, takes mere minutes in the oven and is just one of those no-fuss recipes that’s great to have in your recipe arsenal.
The flan base is completely made from scratch with mums easy 2-2-2-1 formula. That’s 2 eggs, 2oz sugar, 2oz flour and 1 tablespoon of water. A couple of quick notes;
- The recipe calls for self-raising flour but I don’t keep it in my pantry. Why? Quite frankly, if you saw the amount of stuff in my pantry you’d understand – there’s no more room. So that I don’t need to keep both, I use plain flour in my baking and make my own self-raising flour by adding baking powder and that’s exactly what I did here. Ever since I discovered vanilla extract in cakes, I just can’t leave it out.
- I added vanilla paste to this recipe but it’s completely optional. Mums recipe doesn’t have vanilla and I adore it, but I thought it would be a nice addition and it was.
- Lastly, while mum might work in ounces, I am totally clueless to them. I grew up with grams so I’ve shown both measures in the recipe. Sadly, 2-55-55-1 doesn’t have quite the same ring to it, though. 🙂
Then the topping is just 2 punnets of strawberries and 1 packet of jelly. So you could call it a 2-2-2-1-2-1 recipe or a 2-55-55-1-2-1 recipe – whichever you prefer 🙂
It’s lovely and light but also sweet and Summery. You seriously have to give this a go.
Now go forth and bake!
So do you love berries as much as I do – check out these great recipes.
A quick and easy strawberry tart with light, fluffy sponge base..
- 2 large eggs
- 55 g (2oz) caster (superfine) sugar
- 1 tablespoon water (note 1)
- 1/2 teaspoon vanilla paste or extract, optional
- 55 g (2oz) self raising flour (note 2)
- 2 punnets (500g) strawberries, hulled and cut in half
- 1 packet strawberry jelly crystals
- 250 ml boiling water
- 200 ml cold water
Preheat the oven to 180C / 350F / 160C fan forced
Grease and flour a flan tin (note 3)
For the sponge base: Beat together the eggs and sugar until very pale and thick (it should double in volume). Add the water and vanilla and beat again. Now add the water and sift over the flour. Gently fold through until fully incorporated. Pour the batter into your prepared flan tin.
Bake for 8-10 minutes until just starting to turn golden and a toothpick comes out clean. Allow to cool, then turn out onto a cake plate.
Prepare the jelly: Pour the jelly crystals into a large glass bowl (this will allow it to begin setting quicker). Add the boiling water and stir until dissolved. Add the cold water and mix. Place in the fridge until required. The jelly will need to be cold and just starting to set before adding it to the flan.
To assemble: Give the cold jelly a whisk to make it smooth. Pour about a third of the jelly into the flan base and spread evenly. Top with strawberries. Then slowly and carefully pour the remaining jelly over the top, nudging the strawberries here and there to allow it to seep into all the gaps. You may not need all of the jelly (depending on the depth of your flan).
Allow to set for 3-4 hours before serving.
- I use a standard Australian 20ml tablespoon
- If you don't have self raising flour, use a combination of 55g (2oz) plain flour and 1/2 teaspoon baking powder.
- When greasing your flan tin, use a piece of baking paper to rub butter or margarine around the whole flan tin, making sure to get into all the grooves. Put some flour in the pan and tap the pan to move the flour all around to cover it.