Print: Fresh Fruit Flan

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.

Prep

24 min

Cook

72 min

Servings

Difficulty

Hard

Ingredients

2.13 cups all-purpose flour
0.5 teaspoons cream of tartar
0.5 teaspoons baking soda
0.5 cups white sugar
0.5 cups confectioners' sugar
0.5 cups unsalted butter , softened
0.5 cups vegetable oil
1 large egg
0.5 teaspoons vanilla extract

Instructions

1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 10x15-inch jelly roll pan.
2 Make the crust: Sift flour, cream of tartar, and baking soda into a mixing bowl.
3 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.
4 Bake in the preheated oven until golden brown, 10 to 12 minutes. Remove from the oven and let cool completely, about 30 minutes.
5 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.
6 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.
7 Spoon or brush glaze evenly over fruit. Refrigerate for at least 1 hour before serving.

Nutrition per serving

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