Lime Raspberry Flan

by

Tenina Holder

Posted April 20, 2022 (Last updated April 20, 2022)

Serves

8

Total Time

1hrs 35mins

Calories

464

A beautifully fresh tart, with a shortcrust pastry base and a fruity raspberry and lime filling.

recipe-image
    Ingredients

  • Butter icon
    Butter130 gcold, cubed
  • Lime icon
    Lime3zest of, juice of
  • Plain flour icon
    Plain flour260 g
  • Caster sugar icon
    Caster sugar2 tablespoons
  • Egg yolk icon
    Egg yolk1
  • Crème fraîche icon
    Crème fraîche190 g
  • Vanilla bean paste icon
    Vanilla bean paste1 teaspoon
  • Caster sugar icon
    Caster sugar150 g
  • Egg icon
    Egg3
  • Cornflour icon
    Cornflour20 g
  • Frozen raspberries icon
    Frozen raspberries200 g
  • Raspberries icon
    Raspberries125 g
  • Lime icon
    Lime1
    Method

  • 1. Place flour, sugar and butter into Thermomix bowl
  • 2. Mix with MC in place 5 sec, speed 5
  • 3. Add remaining ingredients for the pastry
  • 4. Mix with MC in place 10 sec, speed 5
  • 5. Tip out onto floured Silpat mat and press into a disc
  • 6. Roll out to fit a 18-20cm flan tin with removable base. Trim edges. Place into freezer for at least 10 minutes
  • 7. Preheat oven to 180ºC
  • 8. Blind bake for 20 minutes
  • 9. Remove baking beans. Reduce oven temperature to 160ºC
  • 10. Place zest and sugar into Thermomix bowl
  • 11. Mill with MC in place 10 sec/speed 10
  • 12. Add remaining ingredients except raspberries
  • 13. Mix with MC in place10 sec, speed 5
  • 14. Place the frozen raspberries into the pastry base
  • 15. Pour filling into pastry shell. Bake for 40 minutes or until custard is just wobbly in centre
  • 16. Garnish with fresh raspberries before serving as well as the finely grated zest of 1 lime

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