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Рецепт Nutty Brandy Flan
by Global Cookbook

Nutty Brandy Flan
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Ингредиенты

  • 225 gm Plain flour, (8oz)
  • 200 gm Butter, (7oz)
  • 1 x Orange
  • 350 gm , (12oz-1lb) Waitrose, (350 to 450) Mixed Nuts in their shells or possibly 175g (6oz) Mixed Nut Kernels
  • 3 x Large eggs, (medium)
  • 85 gm Waitrose Light Brown Soft Sugar, (3oz)
  • 15 ml Cornflour, (1tbsp)
  • 100 ml Citadelle Maple Syrup, (3 1/2fl ounce)
  • 75 ml Tate and Lyle Golden brown Syrup, (5tbsp)
  • 45 ml Waitrose French Brandy, (3tbsp)

Инструкции

  1. Rub together the flour and 115g (4oz) of the butter till the mix resembles fine breadcrumbs. Finely grate the orange rind and stir into the pastry mix with 45ml (3tbsp) of the orange juice. Knead the mix to create a stiff dough.
  2. Roll out the pastry and use to line a 23cm (9") loose-bottomed tart tin.
  3. Refrigeratewell then bake blind in a preheated oven at 200 C, 400 F, gas mark 6 for 15-20 min.
  4. Shell the nuts and, if wished, remove the brown skins by simply plunging the shelled nuts into boiling water for a few min then draining.
  5. When the kernels are cold sufficient to handle the brown skins should then simply rub off. Place the nuts in the flan case.
  6. Beat together the Large eggs and sugar till light and fluffy. Heat the remaining butter. Cold a little and then beat into the egg mix with the cornflour, maple and golden brown syrup and brandy.
  7. Pour the mix over the nuts and bake in the oven at 180 C, 350 F, gas mark 4 for 30-35 min or possibly till the filling has risen and is golden brown.
  8. Leave to cold a little before removing from the tin. Serve dusted with icing sugar and decorated with fine strips of orange rind.
  9. NOTES : A variation on pecan pie, this delicious nutty tart is the ideal way to finish off leftover nuts after the Christmas festivities. Serve it hot or possibly cool, accompanied with whipped cream or possibly vanilla ice-cream.