125 g (4 1/2 oz) butter cut into 1 cm pieces
250 g plain flour
1/4 cup (50 g) 2 oz sugar
80 ml water
4 medium size eggs
1/2 cup (100 g) 4 oz caster sugar (superfine granulated)
568 ml carton double cream (heavy cream)
1 tsp Madagascan vanilla extract
500 g punnets blackberries.
250 g plain flour
1/4 cup (50 g) 2 oz sugar
80 ml water
4 medium size eggs
1/2 cup (100 g) 4 oz caster sugar (superfine granulated)
568 ml carton double cream (heavy cream)
1 tsp Madagascan vanilla extract
500 g punnets blackberries.
method
1. For the pastry: Place the butter, flour and sugar into a food processor and "pulse" until the mixture resembles fine breadcrumbs. Gradually add sufficient water until the mixture combines to make a smooth paste.
2. Roll out and use to line a 25 cm flan tin. Prick the base and refrigerate for 30 minutes.
3. Preheat the oven to 200°C (400°F) gas mark 6. Place a circle of parchment paper in the tin and bake blind for 15 minutes. Remove the paper and beans and cook for a further 10-15 minutes, until the pastry has dried out and is light golden brown. Reduce the oven temperature to 160°C (325°F) Gas Mark 3.
4. For the filling, mix the eggs and sugar together, heat the cream in a saucepan until just below boiling point and pour onto the eggs, whisking all the time.
5. Clean the saucepan and pour the mixture back into the saucepan. Heat gently stirring continuously for 4-5 minutes or until the mixture coats the back of a spoon. Do not allow the mixture to boil as it will curdle.
6. Scatter the blackberries over the flan case and add the vanilla extract to the custard. Strain the mixture through a sieve into the pastry case and bake in the oven for 20-25 minutes until set. Remove from the oven and leave to cool before lifting out of the tin.
7. Serve dredged with icing sugar.
2. Roll out and use to line a 25 cm flan tin. Prick the base and refrigerate for 30 minutes.
3. Preheat the oven to 200°C (400°F) gas mark 6. Place a circle of parchment paper in the tin and bake blind for 15 minutes. Remove the paper and beans and cook for a further 10-15 minutes, until the pastry has dried out and is light golden brown. Reduce the oven temperature to 160°C (325°F) Gas Mark 3.
4. For the filling, mix the eggs and sugar together, heat the cream in a saucepan until just below boiling point and pour onto the eggs, whisking all the time.
5. Clean the saucepan and pour the mixture back into the saucepan. Heat gently stirring continuously for 4-5 minutes or until the mixture coats the back of a spoon. Do not allow the mixture to boil as it will curdle.
6. Scatter the blackberries over the flan case and add the vanilla extract to the custard. Strain the mixture through a sieve into the pastry case and bake in the oven for 20-25 minutes until set. Remove from the oven and leave to cool before lifting out of the tin.
7. Serve dredged with icing sugar.
serving amount
serves: 10 - 12
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