Spanish Flan Tart

0
Average: 0 (0 votes)
(0 votes)
Spanish Flan Tart
share Share
print
bookmark_border Copy URL
Difficulty:
moderate
Difficulty
Preparation:
1 hr 10 min.
Preparation
Calories:
396
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie396 kcal(19 %)
Protein8.27 g(8 %)
Fat18.27 g(16 %)
Carbohydrates49.07 g(33 %)
Sugar added8.38 g(34 %)
Roughage0.34 g(1 %)
Vitamin A160.74 mg(20,093 %)
Vitamin D1.39 μg(7 %)
Vitamin E1.43 mg(12 %)
Vitamin B₁0.19 mg(19 %)
Vitamin B₂0.38 mg(35 %)
Niacin2.25 mg(19 %)
Vitamin B₆0.09 mg(6 %)
Folate61.13 μg(20 %)
Pantothenic acid0.88 mg(15 %)
Biotin9.68 μg(22 %)
Vitamin B₁₂1.01 μg(34 %)
Vitamin C1.38 mg(1 %)
Potassium130.73 mg(3 %)
Calcium120.83 mg(12 %)
Magnesium10.32 mg(3 %)
Iron1.67 mg(11 %)
Iodine54.27 μg(27 %)
Zinc0.83 mg(10 %)
Saturated fatty acids5.44 g
Cholesterol249.95 mg

Ingredients

for
6
Ingredients
9 ounces ready-made Shortcrust
plain flour (for dusting)
2 cups milk
1 egg
6 egg yolks
¼ cup caster sugar
0.333 cup Corn starch
1 tablespoon grated Orange zest
1 teaspoon ground cinnamon
How healthy are the main ingredients?
eggcinnamon

Preparation steps

1.
Pre-heat the oven to 170°C | 325F | gas 3.
2.
Roll out the pastry on a lightly floured surface to a thickness of 2 cm so that it will cover and overhang a straight-sided 8 inch springform tart tin.
3.
Line the tin with the pastry and press in well, trimming any excess off. Prick the base with a fork and then cover with a round of greaseproof paper.
4.
Line with baking beans and bake the pastry for 12-15 minutes until the base is just cooked and the edges start to brown. Remove from the oven and discard the greaseproof paper and baking beans.
5.
Whisk together one 1 egg and a little water to create an egg wash. Brush the base and sides with the egg wash and return to the oven to brown the base for 5-7 minutes. Remove after 5-7 minutes and allow to cool on a wire rack.
6.
Meanwhile, prepare the filling by whisking together the egg yolks, milk, sugar and cornflour in a medium saucepan until smooth. Add the orange zest and cinnamon and bring to the boil over a medium heat, whisking all the time.
7.
Allow to cool a little before pouring into the pastry case. Lower the oven to 150°C | 300F | gas 2.
8.
Use a knife to create waves in the surface of the custard. Return to the oven and bake for 10-15 minutes until the top is golden brown. Remove and serve immediately.