Hi folks,
Since a few weeks you should be aware of the fact that staying home is essential, so we all need to adapt. And knowing you can’t go out, today’s pages will refer to a spot that you know better than me : your kitchen ! Indeed, I wanted to share with you a recipe which, I hope, will occupy yourself.
Chocolate fruit and nut flan (serves 6-8) :
- 175g flour
- pinch of salt
- 40g butter
- 40g lard
- 1,5 tablespoons water
Filling :
- 2 eggs
- 50g caster sugar
- 125g mixed nuts, chopped
- 125g mixed dried fruits
- 50g mixed fresh breadcrumbs
- 1 tablespoon lemon juice
- 1 tablespoon rum
Topping :
- 125g plain chocolate melted
Sift the floor and salt into a mixing bowl. Rub in the butterand lard until the mixture resembles fine breadcrumbs.
Add the water and mix to a firm dough. Turn on to a lightly floured surface and knead until smooth. Roll out the pastry to line a 20 cm flan tin or dish, then prick the base.
Make the filling. Place the eggs and sugar in a bowl and whisk until pale and thick. Stir in the nuts, mixed dried fruit, breadcrumbs, lemonjuice and rum, then mix well. Spoon into the pastry case, place the tin or dish on a baking sheet, and bake in a preheated oven, 190°C for 25-35 minutes (until set and golden).
Allow the flan to cool, then spread the melted chocolate over the top. Leave to set. Serve with natural fromage frais.
Freezing : you can wrap with tin foil and seal in a freezer bag. It will keep for up to 4 months.
From Sainsbury’s Chocolate Cooking, Rhona Newman, 1989