Name: Classic Fruit Flan
Yield: Makes one 9-inch (23 cm) tart | Serves 8 to 10
Ingredients: 1 recipe Sweet-Crust Tart Shell, baked and cooled; 2 oz (60 g) white chocolate, chopped; 1 cup (250 mL) milk; 2 eggs; 4 cups (1 L) assorted fresh, tender fruits, such as raspberries, blueberries, or strawberries, and peeled and sliced kiwi, pineapple, mango, or even dragon fruit; ¼ cup (60 mL) sugar; 2½ Tbsp (37.5 mL) cornstarch; 2 tsp (10 mL) vanilla extract; 2 Tbsp (30 mL) unsalted butter; ¼ cup (60 mL) apple jelly

Preparation info

Makes one 9 inch 23 cm ) tart | Serves
8 to 10

Difficulty
Easy

Appears in

Back to Baking

By Anna Olson

Published 2011

About

Taking the time to arrange the fruits nicely is key to a beautiful tart. Choose fruits that are tender and will slice easily, and try to arrange the fruits in a circular pattern so that when you slice the tart, every slice will yield a similar portion. The apple jelly in this recipe protects the fruits so that they stay fresh-looking and do not brown, but the list below names the fruits that are most likely to turn brown once sliced.