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To enhance the fruity flavours, I also added a layer of sweet strawberry jam underneath the ‘cheesecake’ layer. You can choose to leave this out if you like but it did make it extra delicious! Strawberry cheesecake flan – ingredients
Make a pastry or crumb crust, and use this to hold the creamy cheesecake filling and strawberries. This is more like a pie than a flan, but still good! For an impressive fruit-topped flan, this fantastic quality tin with a fluted edge and raised loose base guarantees perfect results every time.
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Excellent heat distribution with no hot spots means your flan will be evenly cooked, and the generously sized handles with sure-grip silicone inserts will make getting it in and out of the oven a doddle
Having rediscovered my flan tin, I wondered what I should use to fill my tasty vanilla sponge flan case. This kind of filled fruit flan is very different to the baked custard kind of flan that’s enjoyed in parts of South America, which is more like a French creme caramel. Another popular flan filling is a combination of cream or custard with fruit. The space in the flan case is first filled with whipped cream, creme patisserie (sometimes called confectioners custard), mousse, whipped custard or something similar. Then sliced or whole fruits are arranged on top. They can be covered with a sweet glaze, or just left plain. Neither and both all at once. Strawberry flan looks like a tart but with the sponge on the bottom is almost a single layer cake. It’s a summer dessert for kids and adults alike and uses minimal ingredients. The sponge flan base takes mere minutes in the oven and is just one of those no-fuss recipes that’s great to have in your recipe arsenal. How to make it – step by step
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Strawberries are one of my favourite fruits. Sweet, juicy but firm and so fresh, I have loads of recipes on this blog for the strawberry lover. This Strawberry sponge cake is an even more elegant version of the same flavours. Is it cake or tart? And you can layer your favourite fruits on tarts, opt for custard or chocolate, or decorate with nuts and berries. With over twenty different national varieties of flan, you’ve got plenty to experiment with. You can adapt your home recipes to best suit your own tastes and those of your friends and family. Tart, flan and quiche tins that are a cut above Serve this fruit flan as is. It’s flavourful and needs nothing more but if you must have something, a little unsweetened whipped cream would do the job. For this reason, I recommend filling the sponge cake flan case in advance of when you plan to serve your flan – even the night before is fine – and then chilling it in the fridge. You can add the strawberries and decorations and chill the whole thing, all ready to go. Alternatively, leave off the berries and decorations and add them just before serving. Last minute dessert
This kind of flan is popular in Germany and other parts of Europe. In Germany it’s known as Obsttorte or Obstboden. When is a flan not a flan? Silicone disperses heat evenly during cooking, helping to ensure you get a uniform, all over bake. Micro-perforations also allow unwanted moisture to escape. This all means that silicone bakeware can help ensure you don’t end up with crisp crusts but soggy bottoms! Bake the cake mixture in a regular 8 inch cake tin. When it is cold, use a small plate as a template to cut a circle out of the top. Excavate this to a depth of about 1.5 cm (¾ inch), being very careful not to break through the edge. Then fill and serve as per the recipe. This is essentially a flan, although of course you will be shortchanged on the cake part slightly!
Flan, Quiche and Tart Tins and Dishes
Pastry is the foundation of a good tart or quiche, and at Lakeland you’ll find everything you need to master perfect pastry at home. To avoid an over-stuffed pantry, I make my own self-raising flour by adding baking powder to plain flour. either version works in this sponge flan recipe.
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