25gbutter,melted (could use oil to reduce saturated fat)
Instructions
1. Place one sheet of filo pastry into a greased 23cm (9 inch) flan tin.
2. Brush with melted butter.
3. Place second sheet on top of the first, just a little offset. Brush with melted butter. Repeat with the remaining sheets so that you have an uneven edge.
4. Bake pastry at 180°C (350°F) for 10 -15 minutes until pastry is golden.
5. Allow to cool before removing from flan dish on to a serving plate.
Custard Filling
Ingredients
1eggyolk
2teaspoonscornflour
1/8 teaspoonsalt
1tablespoongelatine
1teaspoonvanilla essence
200mlhotlow fat milk
1/4teaspoonSugromax Liquid Sweetener
1-2 cupsfresh fruit e.g. kiwifruit, grapes, peaches, strawberries.
1wholeegg
150mlCream
Instructions
1. Beat egg, egg yolk, cornflour and salt with an egg beater then beat in the gelatine and vanilla essence.
2. Slowly add the hot milk, whisking until smooth
3. Heat over a double boiler, stirring until thick.
4. Remove from heat and mix in the Sugromax Liquid Sweetener. Allow to cool.
5. Whip cream and blend with the cool custard.
6. Gently push down the top puffed up layers of pastry with the back of a spoon. Pour filling into pastry case.
7. Arrange fruit on top in an attractive pattern.
8. Using a pastry brush, brush fruit with the glaze.
9. Refrigerate before serving.
Glaze
Ingredients
2tablespoonsfruit juice
1/4teaspoonarrowroot
few dropsSugromax Liquid Sweetener
Instructions
1. Blend the arrowroot and fruit juice in a small saucepan.
2. Bring to the boil, stirring continuously but do not boil.