Ingredients for sweet flan pastry: (Pâte Sucrée)
- 250 ml cake flour
- pinch of salt
- 60 g butter, diced
- 75 ml Canderel Yellow (substituted for 75 ml caster sugar)
- 2 egg yolks
- 1/2 t vanilla essence
- Using a stand mixer with beater attachment, add flour and salt and mix on low speed. Add butter, then mix until it resembles fine breadcrumbs.
- Add Canderel, egg yolks and vanilla, then mix until the dough just comes together. If necessary, add a few teaspoons of cold water, taking care not to make the mixture too wet.
- Wrap in plastic and chill for 30 min. Remove from fridge, roll out thinly, shape carefully into a loose-bottomed pastry tin (20-23 cm), prick with a fork, and return to fridge until ready to bake.
- Bake in a pre-heated oven at 190 C for about 10 minutes until it is a pale biscuit colour – not brown. Remove from oven and cool to room temperature.
Ingredients for filling: (Crème Pâtissière)
- 375 ml milk
- 1 vanilla bean, slit open
- 75 ml Canderel Yellow (substituted for 75 ml sugar)
- 60 ml cake flour
- 2 eggs
- 2 egg yolks
- Bring 300 ml milk to the boil with vanilla pod. Remove from heat and leave to infuse for 15 minutes. Remove pod, sqeezing out the vanilla seeds into the milk.
- Mix flour, Canderel and remaining milk to a paste, then gradually add milk and mix until smooth. Now add mixture gradually to eggs, mixing well.
- Return mixture to stove and cook over low heat, stirring constantly, just until boiling point. Mixture will thicken. Remove from heat and continue to stir for 1 minute. Cool, covered, until ready to use.
Ingredients for lightly poached guavas:
- 8-10 fresh, ripe guavas, still firm (skinned and halved)
- 1 cup water
- 1/2 cup Canderel Yellow (substituted for 1/2 cup sugar)
- Bring water and Canderel to a slow simmer, then add guavas cut side up. Poach, covered, for 2-3 minutes, then remove with a slotted spoon and set aside to cool. Reserve liquid.
- Cut cooled guavas in neat wedges.
Assembly of tart:
Pour filling into baked pastry case, spreading to smooth surface. Arrange guava wedges in neat concentric circles, brushing them with poaching liquid if necessary. Serve immediately.
Tip: Use any seasonal fruit of your choice instead of guavas. Peaches, berries and kiwis will work well.
(Recipes for pastry and filling adapted from The A-Z of Food and Cooking in South Africa by Sannie Smit and Margaret Fulton)
This post is part of a 5 week campaign that I am doing in association with Canderel Yellow.