Crust
1 cup flour
2 tablespoons sugar
100 grams dairy free spread* (cold, cut into ½“ pieces)
1 egg yolk
* I used Olivani and it worked well - it needs to have 60% fat.
Filling 1 cup sugar
1/4 cup of cornflour 2 teaspoons grated lemon rind 1/2 cup of lemon juice 3/4 cup of water 3 egg yolks 1 tablespoon dairy free spread (Olivani worked well)
Directions
Crust
1. Sift together flour and sugar. Cut dairy free spread into flour & sugar (I used the blender to combine).
2. Stir in yolk and quickly gather mixture together with hands and press into greased flan pan.
3. Bake at 425° F for 12-14 minutes or so, until golden brown. 4. Transfer crust to rack to cool. Remove flan rim once cake is cooled ( at least 30 minutes).
Filling 1. Blend cornflour, sugar, lemon rind, and juice together until smooth. 2. Add water. 3. Cook over medium heat until mixture boils and thickens, stirring constantly. 4. Remove from heat and stir in yolks and spread. 5. Put filling on crust and put in fridge for an hour to set.
(Inspired by the Edmonds cookbook and the strawberry custard tart)
1 cup flour
2 tablespoons sugar
100 grams dairy free spread* (cold, cut into ½“ pieces)
1 egg yolk
* I used Olivani and it worked well - it needs to have 60% fat.
Filling
1 cup oat milk (refer pantry basics for product)
2 egg yolks
1/3 cup sugar
1/2 teaspoon vanilla extract
2 tablespoons flour
Topping
Strawberries, hulled and cut in half (enough to fill the flan in single layer)
Jam (heat and sieve out seeds)
Directions
Crust
1. Sift together flour and sugar. Cut dairy free spread into flour & sugar (I used the blender to do this).
2. Stir in yolk and quickly gather mixture together with hands and press into greased flan pan.
3. Bake at 425° F for 12-14 minutes or so, until golden brown. 4. Transfer crust to rack to cool. Remove flan rim once cake is cooled ( at least 30 minutes).
Filling
1. In small saucepan, bring milk almost to a boil and set aside.
2. Combine yolks, sugar, and vanilla in a bowl and beat until it makes ribbons (3-4 minutes). Beat in flour.
3. Add milk slowly, beating constantly.
4. Pour custard back into pot and bring to boil stirring constantly with a wooden spoon. Reduce heat and continue to cook for 2-3 minutes (5 minutes for a large flan), until very thick.
5. Pour custard into cooled tart shell. 6. Place strawberry halves, cut side down working from center out or outer rim toward center. Paint with a glaze of melted currant jelly and chill until serving time.
