FRUIT FLAN
23rd June 2020
FAT: 31.97g PRO: 3.59g CHO: 4.30g Kcals: 319 Ratio: 4.05:1
Notes
Mo’s tip: It is easy to batch the cases and then you can change the filing. If you don’t want the jelly they are just as nice with fruit and cream. This makes two snacks or desserts – each one has 2.15g carbs
Ingredients
- 9g Butter
- 2g Cornflour
- 15g Strawberries
- 31g Double cream
- 14g Almond flour flurry – HOLLAND & BARRETT
- 2g Sugar free jelly crystals
- 6g Granulated sweetener – SUKRIN or NATVIA
Instructions
- Pre heat oven to 170c / fan 150c / gas 4.
- Dissolve the jelly crystals in 50mls of hot water.
- To make the pastry cases, soften the butter and beat in the Natvia / Sukrin, then mix in the cornflour and almond flurry to form a dough.
- Divide between two loose bottomed flan tins, approximately 3 inches.
- Press into the bottom and up the sides as evenly as possible.
- Place on a baking tray and bake in preheated oven for approximately 10 – 12 minutes until firm and golden.
- Leave to cool, when they are cold remove from tin and add the filling.
- Whip the cream until just thickened and spread over the base of the flan.
- Slice the strawberries and arrange on top, then spoon over the set jelly – I tried this unset but it didn’t work very well so it is best to set it first.
- Leave in the fridge.
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