Cream Cheese Shortbread Flan

This simple mixture of cream cheese, whipped cream and sugar is really luxurious tasting I also use it as a filling for cakes but used in a rich shortbread flan it is especially good.


    For the Shortbread Case

  • 9 oz plain flour (250 g)
  • 3 oz caster sugar (75 g)
  • 8 oz butter (200 g)

For the Filling

  • 8 oz cream cheese (225 g)
  • ΒΌ pint (double) cream – whipped (150 ml)
  • 2 oz caster sugar – to taste (50 g)
  • 3 oz whole almonds (75 g)
  • handful of raisins
  • a little butter
  • demerara sugar


Grease and flour an 8–9 in (20–23 cm) flan dish. Sift the flour and add the sugar. Knead the butter, keeping it in one piece, into the flour and sugar until they are gradually worked in. Knead well and then press into the flan dish to line it. Prick well and bake until firm and golden at Gas 3 (325Β°F/160Β°C) for about three quarters of an hour. Let cool.

In a bowl mix the cream cheese thoroughly with the sugar. Add the whipped cream. Put the mixture into the shortbread crust and smooth top. Toss the almonds in a frying pan in a little butter until just golden brown. Mix with the raisins and put on top of the cream cheese mixture. Sprinkle with demerara sugar and cool in the fridge before serving. Cut up with a sharp knife.