Dragon Fruit, Pineapple and Apricot Flan

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Dragon Fruit, Pineapple and Apricot Flan
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Difficulty:
easy
Difficulty
Preparation:
1 hr 20 min.
Preparation
Calories:
299
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie299 kcal(14 %)
Protein5.27 g(5 %)
Fat15.18 g(13 %)
Carbohydrates36.04 g(24 %)
Sugar added6.29 g(25 %)
Roughage1.49 g(5 %)
Vitamin A154.73 mg(19,341 %)
Vitamin D0.4 μg(2 %)
Vitamin E0.66 mg(6 %)
Vitamin B₁0.25 mg(25 %)
Vitamin B₂0.22 mg(20 %)
Niacin2.6 mg(22 %)
Vitamin B₆0.11 mg(8 %)
Folate57.13 μg(19 %)
Pantothenic acid0.48 mg(8 %)
Biotin3.62 μg(8 %)
Vitamin B₁₂0.27 μg(9 %)
Vitamin C22.96 mg(24 %)
Potassium187.13 mg(5 %)
Calcium59.23 mg(6 %)
Magnesium17.61 mg(6 %)
Iron1.57 mg(10 %)
Iodine13.41 μg(7 %)
Zinc0.55 mg(7 %)
Saturated fatty acids8.29 g
Cholesterol86.74 mg

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)
How healthy are the main ingredients?
ApricotPistachio

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.