Snacks and Light Meals Recipes - Pear and Cardamom Flan Recipe

  
 

Desserts Recipes - Pear and Cardamom Flan Recipe

Ingredients

Serves 6

  • 175 gl6 oz plain flour

  • 1/4 teaspoon salt

  • 1 00 g/3 1/2 oz unsalted butter, diced,

  • plus extra for greasing

  • 2 tablespoons caster sugar

  • 1 egg yolk

  • 1-2 tablespoons cold water

Filling:

  • 125 g/4 oz unsalted butter, softened

  • 75 g/3 oz caster sugar

  • 2 small eggs, lightly beaten

  • 75 g/3 oz ground hazelnuts

  • 25 g/1 oz ground rice

  • seeds from 2 cardamom pods, crushed

  • 1 teaspoon grated lemon rind

  • 4 tablespoons soured cream

  • 3 small firm pears 

To serve:

  • 1 teaspoon caster sugar

  • whipped cream (optional)

Method:

  1. Sift the flour and salt into a bowl and rub in the butter until the mixture resembles fine breadcrumbs. Stir in the sugar and gradually work in the egg yolk and enough cold water to form a soft dough. Knead lightly, wrap in cling film and chill for 30 minutes.

  2. Roll out the pastry on a lightly floured surface and use to line a greased 23 cm/9 inch fluted flan tin. Prick the base and chill for a further 30 minutes.

  3. Line the pastry case with nonstick baking paper and baking beans and bake 'blind' in a preheated oven, 220°C (425°F), Gas Mark 7, for 10 minutes.

  4. Remove the paper and beans and bake for a further 10-12 minutes until the pastry is crisp. Reduce the oven temperature to 180°C (350°F), Gas Mark 4.

  5. In a bowl, beat together the butter and sugar for the filling until pale and light and then gradually beat in the eggs, a little at a time until incorporated. Lightly beat in all the remaining ingredients, except the pears. Pour the mixture into the prepared pastry case.

  6. Peel and halve the pears and scoop out the cores. Thinly slice each pear lengthways. Be careful to keep the slices together. Then, using a palette knife, carefully transfer the sliced pear halves to the pastry case, arranging them neatly on the filling.

  7. Bake the flan for 55 minutes-1 hour until golden and firm in the middle. Serve the flan warm, sprinkled allover with a little caster sugar and some whipped cream, if liked.