This fruit flan recipe was given to me by a great cook and great friend. In some countries, such as the U.K. and Germany, flan is not a baked custard dessert but instead similar to a fruit tart, made with a cake-like crust, custard filling, and fresh fruit on top. This recipe is a riff on that style of flan, made with a cream cheese filling reminiscent of what we in the U.S. call a fruit pizza.
Ingredients
- ⅛ cups all-purpose flour: 2 piece
- cream of tartar: 0.5 tsp
- baking soda: 0.5 tsp
- white sugar: 0.5 cup
- confectioners' sugar: 0.5 cup
- unsalted butter: 0.5 cup (softened)
- vegetable oil: 0.5 cup
- egg: 1 piece
- vanilla extract: 0.5 tsp
- cream cheese: 1 pack (8 ounce pack, softened)
- white sugar: 0.33333 cup
- vanilla extract: 0.5 tsp
- strawberries, hulled and: 3 cups (halved, fresh)
- blueberries, rinsed and: 1 cup (dried, fresh)
- kiwifruit, peeled and: 3 piece (sliced)
- white sugar: 0.25 cup
- cornstarch: 1 Tbsp
- water: 0.5 cup
- orange juice: 0.5 cup
- lemon juice: 2 Tbsp
Metric Conversion
Stages of cooking
-
Preheat the oven to 350 degrees F (175 degrees C). Grease a 10x15-inch jelly roll pan.
-
Make the crust: Sift flour, cream of tartar, and baking soda into a mixing bowl.
-
Beat both sugars, butter, oil, egg, and vanilla in a large bowl with an electric mixer until creamy. Gradually mix in flour mixture until well blended. Spread evenly over the bottom of the prepared pan.
-
Bake in the preheated oven until golden brown, 10 to 12 minutes. Remove from the oven and let cool completely, about 30 minutes.
-
Make the filling and top with fruit: Beat cream cheese, sugar, and vanilla in a bowl until smooth and creamy. Spread over cooled crust and arrange fruit decoratively over top. Refrigerate until glaze is ready.
-
Make the glaze: Stir sugar and cornstarch together in a small saucepan. Whisk in water, orange juice, and lemon juice and bring to a boil over medium heat. Boil gently for 1 minute, then remove from the heat and allow to cool completely, 20 to 30 minutes.
-
Spoon or brush glaze evenly over fruit. Refrigerate for at least 1 hour before serving.
