Bumblebee Bakery Flan

  • Minutes to Prepare:
  • Minutes to Cook:
  • Number of Servings: 12
Ingredients
Tart Base5 tbsp sugarpinch salt1/3 cup shortening1/2 tsp vanilla1 cup + 7 tbsp pastry flour1 1/4 tbsp milk---Custard Filling1 package instant vanilla pudding1 1/2 cups whole milk---Sponge Layer2 eggs1/3 cup sugar1 tsp lemon extract2 tbsp cornstarch4 tbsp flour2 tsp baking powder---Assembly1 pint strawberries, sliced1 kiwi, sliced1/2 cup peach jam, melted
Directions
Tart Base:
Cream together sugar, salt and shortening until fluffy.
Add vanilla and egg, beat well.
Combine flour and baking powder, gently mix in alternately with the milk to form a smooth mixture.
Work dough into a disc on a lightly floured surface.
Wrap in plastic and chill at least 24 hours. Alternately freeze up to 6 months.
Preheat oven to 400F, roll out dough and line a 9" flan tin.
Dock with fork and bake 10 minutes. Cool completely.
Custard:
Whip together mix and milk for 5 minutes with electric beaters.
Cover on surface with plastic wrap and chill.
Sponge:
Line 2 8" pans with parchment, and preheat oven to 375F.
Beat eggs and sugar 7 mins on HI. Beat in lemon extract.
Sift dry ingredients and fold in gently by hand
Divide between pans and bake 8 minutes.
Turn out immediately onto tea towels and cool completely.
Assembly:
Pipe or spread vanilla pudding into the baked tart shell.
Top with a single sponge cake round, pressing into place gently (freeze extra cake for later petit fours if desired).
Arrange fruit decoratively on top of cake layer.
Heavily brush melted jam on top of fruit and over flan base, sealing everything together.
Set in fridge to chill completely before cutting and serving.

Number of Servings: 12

Recipe submitted by SparkPeople user JO_JO_BA.

Servings Per Recipe: 12
Nutritional Info Amount Per Serving
  • Calories: 277.4
  • Total Fat: 8.0 g
  • Cholesterol: 41.8 mg
  • Sodium: 132.1 mg
  • Total Carbs: 47.7 g
  • Dietary Fiber: 1.6 g
  • Protein: 4.5 g

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