1 3/4 cup (170 g) 6 1/2 oz plain flour (All purpose)
125 g (4 1/2 oz) butter, cut into small pieces
1/4 cup (50 g) 2 oz caster sugar (superfine granulated)
grated rind and juice of 1 lemon
250 g skimmed milk soft cheese
1 medium egg yolk
142 ml carton soured cream
500 g blackcurrants
4 tbsp blackcurrant jelly or conserve
125 g (4 1/2 oz) butter, cut into small pieces
1/4 cup (50 g) 2 oz caster sugar (superfine granulated)
grated rind and juice of 1 lemon
250 g skimmed milk soft cheese
1 medium egg yolk
142 ml carton soured cream
500 g blackcurrants
4 tbsp blackcurrant jelly or conserve
method
1. Sift the flour into a bowl, then rub in the butter until the mixture resembles fine breadcrumbs. Stir in the sugar, add the lemon rind and enough juice to make a firm dough; knead well.
2. Roll out the pastry on a floured board and use to line a greased 23 cm fluted flan dish. Trim the edges and chill for 30 minutes.
3. Prick the base with a fork, then line the base with a double thickness of kitchen paper. Cook on HIGH for 3 minutes. Remove the kitchen paper and cook for 1 1/2 minutes.
4. Beat the cheese, egg yolk and soured cream together, then pour into the flan case. Cook on LOW for 6 minutes or until set. Leave to cool.
5. Meanwhile, place the blackcurrants and jelly or jam in a bowl and cook on HIGH for 3 minutes. Leave to cool, then spoon on top of the flan. Chill until set.
2. Roll out the pastry on a floured board and use to line a greased 23 cm fluted flan dish. Trim the edges and chill for 30 minutes.
3. Prick the base with a fork, then line the base with a double thickness of kitchen paper. Cook on HIGH for 3 minutes. Remove the kitchen paper and cook for 1 1/2 minutes.
4. Beat the cheese, egg yolk and soured cream together, then pour into the flan case. Cook on LOW for 6 minutes or until set. Leave to cool.
5. Meanwhile, place the blackcurrants and jelly or jam in a bowl and cook on HIGH for 3 minutes. Leave to cool, then spoon on top of the flan. Chill until set.
serving amount
serves: 8
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