Sweet flan pastry
Preparation Time: 5 minutes
Cook Time: 40 minutes
Serves: Makes 1 flan case (about 300 g)
This pastry is used to make delicate sweet tarts.
Ingredients
250ml (140 g) Snowflake cake flour
1ml salt
60g cold butter
60ml (50 g) castor sugar
2ml vanilla essence
2 extra-large egg yolks
Method
- Sift flour and salt together. Cut butter into pieces and rub into flour with fingertips until mixture resembles find breadcrumbs. Add sugar.
- Whisk egg yolks and essence together. Add to dry ingredients and cut in with a knife. Knead lightly to a firm pastry.
- Roll out pastry on a lightly floured surface to a thickness of about 3 mm. Line a greased 24 cm loose-bottom flan pan with pastry.
- Cover with plastic wrap and refrigerate for at least 30 minutes. Prick base and bake blind in a preheated oven at 190 °C for 10 minutes. Remove greaseproof paper and beans, then continue baking for 5 minutes until pastry is golden brown.
- Allow to cool in pan before turning out onto wire rack to cool completely.
