Lime Raspberry Flan
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recipe by Tenina Holder https://bit.ly/TheWeekendTable
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- Total Time
- 1hr 11mins
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- Serves
- 8
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- Calories
- 464
Once a tart always a tart.. knew that line had to be in here somewhere right? The most delicious combo ever. Lime and raspberry with to die for pastry
Inspired by: https://tenina.com/recipes/lime-raspberry-flanrecipe updated 1 Mar 2022
Ingredients
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- Butter
- 130 g
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- Lime
- 3
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- Plain flour
- 260 g
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- Caster sugar
- 2 tablespoons
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- Egg yolk
- 1
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- Crème fraîche
- 190 g
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- Vanilla bean paste
- 1 teaspoon
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- Caster sugar
- 150 g
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- Egg
- 3
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- Cornflour
- 20 g
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- Frozen raspberries
- 200 g
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- Raspberries
- 125 g
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- Lime
- 1
Tools
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Oven
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TM5
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Round pan - 9 x 2"
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Tm5 bowl
Step preview
- Place flour, sugar and butter into Thermomix bowl
- Mix with MC in place 5 sec, speed 5
- Add remaining ingredients for the pastry
- Mix with MC in place 10 sec, speed 5
- Tip out onto floured Silpat mat and press into a disc
- Roll out to fit a 18-20cm flan tin with removable base. Trim edges. Place into freezer for at least 10 minutes
- Preheat oven to 180ºC
- Blind bake for 20 minutes
- Remove baking beans. Reduce oven temperature to 160ºC
- Place zest and sugar into Thermomix bowl
- Mill with MC in place 10 sec/speed 10
- Add remaining ingredients except raspberries
- Mix with MC in place10 sec, speed 5
- Place the frozen raspberries into the pastry base
- Pour filling into pastry shell. Bake for 40 minutes or until custard is just wobbly in centre
- Garnish with fresh raspberries before serving as well as the finely grated zest of 1 lime