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Citrus Mascarpone Flan


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Ingredients

  • Base:
  • 120 g plain flour
  • 40 g SR flour
  • 20 g Shredded coconut
  • 100 g unsalted butter, cubed and chilled
  • 1 tsp vanilla bean, extract
  • 1 egg
  • 60 g caster sugar
  • Filling:
  • Zest and juice 2 limes
  • Zest and juice 1 lemon
  • 200 g caster sugar
  • 200 g mascarpone cheese
  • 4 eggs
  • 6
    5min
    Preparation 5min
    Baking/Cooking
  • 7
    medium
    Preparation
  • 8
    Appliance TM 31 image
    Recipe is created for
    TM 31
  • 9
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Recipe's preparation

  1. Butter a 30cm flan tin with removable base and set aside.

  2. Place flours, coconut and butter into mixing bowl and mix for 6 sec/speed 6.

  3. Add vanilla, egg and sugar and mix for 5 sec/speed 5.

  4. Knead for 10-15 sec/Closed lid/[corn].

  5. Refrigerate for 20-30 minutes.

  6. Roll out thinly between layers of floured baking paper. Gently line the flan tin, prick base with a fork and freeze for 30 minutes.

  7. Preheat oven to 200ºC.

  8. Bake for 15-20 minutes until golden and cool completely.

  9. Reduce oven temperature to 160ºC.

  10. To make filling place zests and sugar into clean mixing bowl and mill for 10 sec/speed 9.

  11. Add cheese and whisk for 10 sec/speed 4.

  12. Reduce blades to speed 3 and add the juices through the hole in lid and eggs, 1 at a time until blended for around 30 seconds. Scrape down sides of bowl and mix again for 10 sec/speed 4.

  13. Pour into cooled pastry base and bake for 30-40 minutes until just set in centre.

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Tip

Dust with icing sugar and serve with a dollop of mascarpone cheese.

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