|720||g||Cake flour (6 x 250 ml / 6 cups)|
|5||ml||Salt (1 tsp)|
|10||g||Anchor Instant Yeast (1 packet)|
|250||ml||Lukewarm water (1 cup)|
|500||g||Cream Cheese (smooth)|
|45||ml||Cornflour (3 tbsp)|
|2||Large eggs, separated|
|30||ml||Gelatine (2 tbsp)|
|5||ml||Vanilla essence (1 tsp)|
|250||ml||Fresh cream, whipped|
|1||Large tin black cherries, drained|
|125||ml||Fresh cream, whipped for decoration|
|Melted cooking chocolate, for decoration|
- Mix the flour and salt together. Cut the butter into the flour and mix lightly.
- Add the Anchor Instant Yeast and mix through.
- Add the lukewarm water and mix gently, taking care not to over work the pastry.
- 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.
- 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.
- 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.
- Mix the cream cheese, castor sugar, cornflour and egg yolks together.
- 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.
- Add the vanilla essence, and fold in the whipped cream and granadilla pulp.
- Fill the pastry case halfway with the mixture and arrange the black cherries on top.
- Cover with the rest of the mixture and refrigerate for 1 hour, or overnight.
- 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.
- 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.