A strawberry tart with a light sponge base. This Strawberry Flan recipe is super quick and easy but such a beautiful treat and perfect Summer dessert.
Course: Afternoon Tea, Dessert, Sweets
Keyword: strawberry flan, strawberry tart
55g(2oz) caster (superfine) sugar
1/2 teaspoonvanilla paste or extract, optional
55g(2oz) self raising flour(notes)
2 punnets(500g / 1 pound) strawberries, hulled and cut in half
1packetstrawberry jelly crystals (jello)
1cup(250ml / 8.5fl oz) boiling water
200ml(7 fl oz) 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.
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.
For best results you should always weigh ingredients like flour and sugar. Kitchen scales are relatively cheap but if you can’t weigh the ingredients, use the spoon and level method (don’t scoop).
TOOLS USED IN THIS RECIPE
A non stock flan tin is a must have to get the right shape for the base