200 g (8 oz) rich shortcrust pastry
50 g (2 oz) pistachio nuts (without shells)
50 g (2 oz) candied citron
300 ml (1/2 pint) milk
150 ml (1/4 pint) double cream
juice of 1 lemon
2 drops green food colouring
2 eggs
75 g (3 oz) sugar
butter
50 g (2 oz) pistachio nuts (without shells)
50 g (2 oz) candied citron
300 ml (1/2 pint) milk
150 ml (1/4 pint) double cream
juice of 1 lemon
2 drops green food colouring
2 eggs
75 g (3 oz) sugar
butter
method
1. Roll out the pastry and line a deep flan tin. Bake blind for 15 minutes at 200°C, 400°F, mark 6.
2. Beat the eggs and sugar together until stiff and creamy.
3. Warm the milk. Add the milk to the egg mixture in a steady stream, stirring carefully.
4. Add the lemon juice and green food colouring. The green needs to be a gentle tint to enhance the colour of the pistachio nuts and citron, not a bright viridian.
5. Stir in the cream and add the nuts and sliced citron.
6. Pour the mixture into the flan case. Dot with small pieces of butter.
7. Turn down the oven to 150°C, 300°F, mark 2 and cook until the custard is set, for about 40 minutes.
8. Serve cold.
2. Beat the eggs and sugar together until stiff and creamy.
3. Warm the milk. Add the milk to the egg mixture in a steady stream, stirring carefully.
4. Add the lemon juice and green food colouring. The green needs to be a gentle tint to enhance the colour of the pistachio nuts and citron, not a bright viridian.
5. Stir in the cream and add the nuts and sliced citron.
6. Pour the mixture into the flan case. Dot with small pieces of butter.
7. Turn down the oven to 150°C, 300°F, mark 2 and cook until the custard is set, for about 40 minutes.
8. Serve cold.
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