Category: Special Occasions

Cherry Cream Flan

Makes: 1 Cherry Cream Flan
Oven: 180 °C / 350 °F
Preparation Time: 1 hour 45 minutes
Baking Time: 10 - 12 minutes
Ingredients: 
Pastry: 
720 g Cake flour (6 x 250 ml / 6 cups)
5 ml Salt (1 tsp)
500 g Butter
10 g Anchor Instant Yeast (1 packet)
250 ml Lukewarm water (1 cup)
     
Filling:
500 g Cream Cheese (smooth)
200 g Castor sugar
45 ml Cornflour (3 tbsp)
2   Large eggs, separated
30 ml Gelatine (2 tbsp)
50 ml Cold water
10 ml Boiling water
5 ml Vanilla essence (1 tsp)
250 ml Fresh cream, whipped
1 tin Granadilla pulp
1   Large tin black cherries, drained
125 ml Fresh cream, whipped for decoration
    Melted cooking chocolate, for decoration
Method:
  1. Mix the flour and salt together. Cut the butter into the flour and mix lightly.
  2. Add the Anchor Instant Yeast and mix through.
  3. Add the lukewarm water and mix gently, taking care not to over work the pastry.
  4. Place in a square dish, cover and leave to rest overnight in the fridge. Remove from the fridge, cut desired amount and roll the pastry out to line a 23 cm round pan. The pan must be fairly deep. A loose bottom, spring pan is best.
  5. Line the pan and mould the pastry up onto the side of the pan. Place foil on top of the pastry, securing the pastry into the pan.
  6. Bake pastry case in a preheated oven at 180 °C / 350 °F for 10 – 12 minutes. Remove from oven and cool in pan before filling the pastry case. Keep pastry case in the pan.

Filling:

  1. Mix the cream cheese, castor sugar, cornflour and egg yolks together.
  2. Dissolve the gelatine in the cold water and leave for 5 minutes. Add 10 ml boiling water and stir until smooth. Stir the gelatine into the cream cheese mixture.
  3. Add the vanilla essence, and fold in the whipped cream and granadilla pulp.
  4. Fill the pastry case halfway with the mixture and arrange the black cherries on top.
  5. Cover with the rest of the mixture and refrigerate for 1 hour, or overnight.
  6. Beat the 125 ml fresh cream until firm, place into a piping bag and pipe rosettes around the edge of the flan. Decorate with cherries and drizzle with melted chocolate. Keep refrigerated.
  7. To decorate: place melted chocolate into a piping bag with a small nozzle and make chocolate shapes on baking paper. Allow to set and keep refrigerated. Place chocolate shapes on flan, when ready to serve.