David and Scott: Flan
Mango and Macadamia Nut Flan with Vanilla Cream, Toffee Shards and Mango Coulis
Cook 1 hour
1 mango, diced
1 tbs mango jam, warmed
A bunch of mint, to serve
200g plain flour
100g cold unsalted butter, chopped
3 tbs caster sugar
1 egg yolk
Zest of 1 lemon
1-2 tbs iced water
110g icing sugar
1 tsp vanilla extract
2 eggs, lightly beaten
50g ground almonds
50g ground macadamias
110g caster sugar
25g caster sugar
Finely grated zest of ½ lime
1 mango, chopped
150g thickened cream
½ tsp vanilla paste
- To make pastry, place flour, butter and sugar in a food processor and process for 20 seconds or until mixture resembles breadcrumbs. Add egg yolk and lemon zest and process until combined. With the motor running, gradually add enough water to form a soft dough. Cover with plastic wrap and refrigerate for 30 minutes. Divide dough into 6 portions.
- Preheat oven to 180C. Lightly grease four 10cm round, loose-based flan tins.
- Roll each dough portion between two sheets of baking paper to form 14cm circles. Press circles into prepared tins. Trim off any overhanging pastry and prick base all over with a fork, then freeze for 15 minutes.
- Line tart shells with baking paper and fill with rice or baking beans. Cook for 15 minutes, then remove beans and paper and cook for a further 5 minutes or until pastry is light golden and crisp. Cool completely.
- To make frangipane filling, beat butter, sugar and vanilla extract with an electric mixer until light and fluffy. Add eggs, one at a time, beating well after each addition. Fold in nuts in and flour until just combined. Divide mixture among tart shells. Top with diced mango. Place tart tins on an oven tray and cook for 30-35 minutes or until filling is puffed, golden and just set. Remove from oven and, while hot, brush with jam.
- Meanwhile, to make toffee shards, line a baking tray with baking paper. Stir sugar and water in a small heavy-based saucepan over medium heat, without boiling, until sugar dissolves. Use a wet pastry brush to brush any stray grains on side of pan back down into mixture. Bring to a boil and cook, uncovered and without stirring, for 7-8 minutes or until mixture turns golden brown. Spoon teaspoons of toffee into long, thin shards onto prepared tray and set aside to cool.
- Meanwhile, to make coulis, stir water, sugar and lime zest in a small saucepan over medium heat until sugar dissolves. Add mangoes and cook, stirring, for 5 minutes or until very soft. Cool slightly, then blend for 20 seconds or until smooth. Push through a fine sieve into a small bowl.
- To make vanilla cream, beat cream and vanilla in a bowl until firm peaks form.
- Serve tart with a quenelle of cream, a toffee shard and some mint. Serve with coulis.
- For an extra decoration, we used an Australia-shaped cookie cutter to cut a shape from a slice of mango.
- Quenelle refers to the oval shape in which the cream is presented. It is achieved by using 2 dessert spoons to mould the mixture into the egg shape.