Mini fruit flans

ingredients

• Mini fruit flans

  • 1 cup plain flour
  • 1 tablespoon caster sugar
  • 60 gram butter, chopped
  • 1 egg yolk
  • 600 millilitre bought custard
  • 1/4 cup wheaten corn flour
  • 1/2 cup double cream
  • 1 kiwi fruit, peeled, sliced
  • 1 tablespoon passion fruit pulp
  • 260 gram strawberries, sliced

method

• Mini fruit flans

  • 1

    Lightly grease 6 x 8cm (base measurement) loose-based flan tins. Process flour, sugar and butter until just combined (do not over mix). Add egg yolk and 1 tablespoon of iced water; process for 30 seconds or until the mixture comes together, adding another 1-2 teaspoons of water if too dry. Turn out dough onto a lightly floured surface; bring together to form a smooth dough.

  • 2

    Divide dough into 6 pieces. Roll each piece between sheets of baking paper to make 14cm rounds. Gently ease pastry into flan tins; trim edges. Place tins on a baking tray; cover with plastic food wrap. Chill for 30 minutes.

  • 3

    Preheat oven to 180°C (160°C fan-forced). Line pastry cases with baking paper and fill with uncooked rice or dried beans. Bake for 10 minutes; remove the weights and paper. Bake for 15 minutes more or until lightly golden.

  • 4

    Combine corn flour with 2 tablespoons of water to make a paste. Stir custard in a medium saucepan over low heat until hot and add cornflour. Stir 3 minutes or until mixture thickens. Transfer custard to heatproof bowl and cover with plastic food wrap; cool.

  • 5

    Stir cream into custard until combined. Divide custard among cases and top with fruit to serve.

notes

You can also make this in a 20cm loose-based flan tin.