City of Naga-Cebu

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Fruit Plan

Pastry Case:
1 ¾ c plain flour
3 T. icing sugar
2 T. custard powder
150 g butter
1 egg yolk

Cream filling:
2 t. gelatin
1 T. hot water
½ c. caster sugar
3 T. custard powder
1 T. plain flour
1/1/2 c. milk
½ c thickened cream, whipped
4oo g. fresh fruits (strawberry or raspberries}
2 t. icing sugar

To make pastry case mix together flour, icing sugar, custard powder and rub butter in the flour mixture until it resembles into fine crumbs, and egg yolk (or place all of these ingredients in the food processor until mixture is crumbly), knead for about a minute, wrap in plastic and refrigerate for 30 minutes.

To make cream filling, dissolve gelatin in hot water, set aside. Mix together sugar, custard powder, flour and milk in a small saucepan ans stir over on a moderate heat for 4 minutes or until mixture is thick and smooth, then add gelatin. Allow to cool, fold through cream.

Preheat oven to moderately hot 200 deg. C. Lightly grease a 23 cm flan tin with butter. Roll pastry on a floured surface to about27 cm in diameter, and then transfer pastry to the tin. Press firmly into the tin and trim edges and blind bake.
To blind bake: line pastry with greaseproof paper and top with beans or rice. Bake for abut 10 minutes, remove paper and beans, reduce heat to 180 C and bake for another 20 min. Allow to cool.

Spread cream filling into the pastry case and top with strawberries. Refrigerate flan for 30 min. or until firm. Serve, cut into wedges and dusted with icing sugar.