Pear Cardamom Flan Recipes

Ingredients :

175g plain flour

1/4 tsp salt

100g unsalted butter, diced, extra for greasing

2 tbsp caster sugar

1 egg yolk

1-2 tbsp cold water

Filling:

125g unsalted butter, softened

75g caster sugar

2 small eggs, lightly beaten

75g ground hazelnuts

25g ground rice

seeds from 2 cardamom pods, crushed

1 tsp grated lemon rind

4 tbsp soured cream

3 small firm pears

To serve:

1 tsp caster sugar

whipped cream (optional)

1. Sift the flour and salt into a bowl, rub in butter until the mixture resembles fine breadcrumbs.
2. Stir in sugar, work in the egg yolk and enough cold water to form a soft dough.
3. Knead lightly, wrap in cling film and chill for 30 minutes.
4. Line the pastry case with nonstick baking paper and baking beans and bake in oven 425F, gas mark 7, 10 minutes.
5. Remove paper and beans and bake for 10-12 minutes until the pastry is crisp.
6. Reduce oven to 350F, gas mark 4.
7. Beat together the butter, sugar for the filling until pale and light and gradually beat in the eggs, a little at a time until mix.
8. Lightly beat in the remaining ingredients, except the pears.
9. Pour the mixture into pastry case.
10. Peel and halve the pears and scoop out the cores.
11. Thinly slice each pear lengthways, transfer the sliced pear halves to the pastry case, arrange neatly on filling.
12. Bake the flan for 55-60 minutes until golden and firm in the middle.
13. Serve the flan warm, sprinkled all over with little caster sugar and some whipped cream (optional)

Serves 5

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