Raspberry Flan Recipe
Total time: 30 to 60 minutes
Preparation time: 20 minutes
Resting time for the pastry: 3 hours (can be made in advance)
Cooking time: 30-35 minutes + 10 minutes
For 4-6 servings
- 220 g (2 1/4 cups) flour
- a pinch of salt
- 60 g (1/4 cup) brown sugar
- 140 g (5 oz.) soft butter + 4 tsp. for the pan
- 2 egg yolks
- 50 ml (3 Tbsp.) water
- 500 g (1 lb.) raspberries
- 400 ml (1 3/4 cups) heavy cream
- 2 eggs + 2 yolks
- 100 g (3/4 cup) icing sugar
- Combine the flour, salt and brown sugar in a bowl. Add the butter in pieces, rubbing it in with your fingers, then add 5-6 Tbsp. cold water.
- When the dough is smooth, roll it into a ball, wrap in plastic wrap and let rest in the refrigerator for at least 3 hours.
- At the end of this time, preheat the oven to 210° C (425° F).
- Butter a 24 cm (10") tart or pie pan.
- Remove the pastry from the refrigerator and roll out to a 3 mm (1/8"() thickness. Lay it into the pan, folding under the outside edge. Crimp the border and prick the pastry all over with a fork. Lay a sheet of parchment paper in the bottom and fill with dried beans or pie weights.
- Reduce the oven temperature to 180° C (350° F) and bake the pie shell in the middle of the oven for 10-15 minutes, until dry.
- Meanwhile, sort the raspberries and roll them on a damp cloth if necessary.
- Whisk together the cream, whole eggs, yolks and sugar in a bowl.
- Remove the pie shell from the oven and remove the paper and weights. Cool, Leave the oven on.
- When the crust is cool, place the raspberries in it and pour the cream mixture over top.
- Return to the middle rack of the oven and bake for 30 minutes until set, but still soft in the center (slightly jiggly). Ten minutes before the end of the baking time, turn the heat up to 200° C (400° F) to brown the top of the flan.
- Remove from the oven, cool and unmold carefully onto a serving platter.
Serve warm or cold.
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