Dragon Fruit, Pineapple and Apricot Flan
(0 votes)
(0 votes)
Difficulty:
easy
Difficulty
Preparation:
1 hr 20 min.
Preparation
Calories:
299
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 299 kcal | (14 %) | ||
| Protein | 5.27 g | (5 %) | ||
| Fat | 15.18 g | (13 %) | ||
| Carbohydrates | 36.04 g | (24 %) | ||
| Sugar added | 6.29 g | (25 %) | ||
| Roughage | 1.49 g | (5 %) |
more nutritional values
| Vitamin A | 154.73 mg | (19,341 %) | ||
| Vitamin D | 0.4 μg | (2 %) | ||
| Vitamin E | 0.66 mg | (6 %) | ||
| Vitamin B₁ | 0.25 mg | (25 %) | ||
| Vitamin B₂ | 0.22 mg | (20 %) | ||
| Niacin | 2.6 mg | (22 %) | ||
| Vitamin B₆ | 0.11 mg | (8 %) | ||
| Folate | 57.13 μg | (19 %) | ||
| Pantothenic acid | 0.48 mg | (8 %) | ||
| Biotin | 3.62 μg | (8 %) | ||
| Vitamin B₁₂ | 0.27 μg | (9 %) | ||
| Vitamin C | 22.96 mg | (24 %) | ||
| Potassium | 187.13 mg | (5 %) | ||
| Calcium | 59.23 mg | (6 %) | ||
| Magnesium | 17.61 mg | (6 %) | ||
| Iron | 1.57 mg | (10 %) | ||
| Iodine | 13.41 μg | (7 %) | ||
| Zinc | 0.55 mg | (7 %) | ||
| Saturated fatty acids | 8.29 g | |||
| Cholesterol | 86.74 mg |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
8
- Ingredients
- 1.333 cups all-purpose flour
- ½ cup butter (cubed)
- For the crème patissiere
- 2 large egg yolks
- ¼ cup superfine caster sugar
- 2 tablespoons all-purpose flour
- 2 tablespoons Corn starch
- 1 teaspoon vanilla extract
- 1 cup milk
- To decorate
- 1 Dragon fruit (peeled and cubed)
- 1 ⅔ cups Pineapple (in juice, drained)
- 1 ⅔ cups Apricot (in juice, drained)
- 1 cup Red currant
- 2 tablespoons Pistachio (roughly chopped)
Preparation steps
1.
Preheat the oven to 200°C (180 fan) | 400°F | gas 6.
2.
Sieve the flour into a mixing bowl then rub in the butter until the mixture resembles fine breadcrumbs. Stir in just enough cold water to bring the pastry together into a pliable dough. Roll out the pastry on a floured surface and use it to line a 23 cm tart tin.
3.
Line the tin with clingfilm, then fill with baking beans and bake for 10 minutes. Remove the film and beans and return the case to the oven for 8 minutes or until cooked through. Leave to cool.
4.
To make the crème patissiere, stir the egg yolks, sugar, flours and vanilla extract together in a saucepan, then gradually add the milk.
5.
Heat the mixture until it starts to boil, stirring all the time, then take off the heat and beat vigorously to remove any lumps.
6.
Spoon the crème patissiere into the pastry case and leave to cool.
7.
Arrange the fruit on top of the tart and sprinkle with chopped pistachios.
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