Recipe - Passionfruit Flan with Lime-butter Pastry

Passionfruit Flan with Lime Butter Pastry
Stephen Goodwin – 2007

Ingredients – Pastry
Zest of 1 Lime
2 Egg Yolks (one for the pastry mix and the other for a glaze)
3 Tablespoons of Water
225g of Plain Flour
50g of Caster Sugar
125g of Butter

Ingredients – Filling
2 Tins of John West Passionfruit Pulp in Syrup and/or 2-4 Ripe Passionfruit
40ml Lime Juice
40ml Lemon Juice
250g Caster Sugar
300ml Double Cream (not thickened)
8 Eggs

Fresh fruit to garnish (whatever is seasonal and goes with passionfruit).
Icing Sugar for caramelising (if required)
18cm Flan Ring (removable base preferred) or similar
Baking Parchment (Lifting strips if you don’t have a flan case with removable base, blind baking of the pastry).
Blind Baking Beans – use penne (pasta) as an alternative if you don’t have the beans…

1. pre-heat the oven to 180°C (Gas Mark 4)
2. Cut the butter into small cubes,
3. sift the flour into a medium sized bowl,
4. add the butter and rub into the flour until the mix resembles breadcrumbs – use your hands rather than a mixer!
5. add the lime zest and turn in well with a fork
6. add the sugar and turn in well with a fork
7. lightly beat one egg yolk and the water together
8. add the yolk mixture to the contents of the bowl
9. turn the mixture with a fork until it comes together as a ball
10. roll out the pastry thinly and line the Flan Ring
11. set aside spare pastry for decoration – cover it with a damp tea-towel to prevent it from drying out.
12. prick the base of the pastry with a fork
13. line with baking parchment and fill with baking beans
14. blind bake the pastry case for 10 Minutes/Until pastry is light gold in colour
15. beat the remaining egg yolk to create a glaze
16. remove the baking beans and parchment
17. glaze the pastry with the egg yolk
18. return to the oven for 2-3 Minutes
19. remove from Oven
20. reduce oven temperature to 120°C

21. prepare the passionfruit; if using the tinned passionfruit, strain off the syrup to maximise the passionfruit in the flan – you’ll need approximately 200mls of passionfruit pulp from either fresh fruit or the puree.
22. use a large mixing bowl to whisk together the passionfruit, lime and lemon juice, sugar, cream and eggs.
23. pour the filling into the pastry case
24. bake the case in the oven until just set – approximately 50 minutes
25. remove and cool

26. using the spare pastry, design some decoration for the flan – it’s good to experiment; a lattice, a shape, a rose-twist….. the choice is yours – see what you can create – baked in the same oven as the filled flan and then placed gently on top seems to work….
27. if you want to caramelise; dust with icing sugar, flash grill on high until the sugar has caramelised.

Recipe - Passionfruit Flan with Lime-butter Pastry


Mitcham, Australia

  • Artist
  • Artwork Comments 1

Artist's Description

A scintilating dessert that takes time to prepare and no time to disappear. The effort is worth it for the praise that you receive for turning this one out. To call it a crowd-pleaser would be both understatement and overstatement – the crowd won’t get near enough when your friends are protecting their share……..

Artwork Comments

  • Clare Colins
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