Recipe: Nutty Brandy Flan
Yield: 8 servings
225 g Plain flour; (8oz)
200 g Butter; (7oz)
350 G; (12oz-1lb) Waitrose, (350
-- to 450) -- Mixed Nuts in their -- shells or 175g -- (6oz) Mixed Nut -- Kernels 3 Eggs; (medium) 85 g Waitrose Light Brown Soft -- Sugar; (3oz) 15 ml Cornflour; (1tbsp) 100 ml Citadelle Maple Syrup; (3 -- 1/2fl oz) 75 ml Tate and Lyle Golden Syrup; -- (5tbsp) 45 ml Waitrose French Brandy; -- (3tbsp)
Rub together the flour and 115g (4oz) of the butter until the mixture resembles fine breadcrumbs. Finely grate the orange rind and stir into the pastry mixture with 45ml (3tbsp) of the orange juice. Knead the mixture to form a stiff dough.
Roll out the pastry and use to line a 23cm (9") loose-bottomed tart tin. Chill well then bake blind in a preheated oven at 200ºC, 400ºF, gas mark 6 for 15-20 minutes.
Shell the nuts and, if wished, remove the brown skins by simply plunging the shelled nuts into boiling water for a few minutes then draining.
When the kernels are cool enough to handle the brown skins should then simply rub off. Place the nuts in the flan case.
Beat together the eggs and sugar until light and fluffy. Melt the remaining butter. Cool a little and then beat into the egg mixture with the cornflour, maple and golden syrup and brandy.
Pour the mixture over the nuts and bake in the oven at 180ºC, 350ºF, gas mark 4 for 30-35 minutes or until the filling has risen and is golden.
Leave to cool a little before removing from the tin. Serve dusted with icing sugar and decorated with fine strips of orange rind.
Converted by MC_Buster.
NOTES : A variation on pecan pie, this delicious nutty tart is the ideal way to finish off leftover nuts after the Christmas festivities. Serve it warm or cold, accompanied with whipped cream or vanilla ice-cream.
Converted by MM_Buster v2.0l.
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