Easy Spring Dessert Recipe: Glazed Fruit Flan with Berries & Pastry Cream

Описание: This gorgeous fruit flan is the perfect dessert for spring and summer! It features a fluffy sponge base, rich vanilla pastry cream mousseline, and a crown of juicy glazed fruits like strawberries, blueberries, raspberries, and peaches. 🍓🫐🍑
Servings: 10
Pan: 10-inch flan/tart pan

✨ Ingredients
Pastry Cream Mousseline
200 ml milk
30 g sugar
1 tsp vanilla
3 egg yolks
30 g sugar
15 g cornstarch


Sponge Cake Base
4 large eggs, separated
¼ cup sugar
Zest and juice of 1 lemon
¼ cup all-purpose flour
½ tsp baking powder
Pinch of salt


Fruit Topping
300–400 g strawberries, washed, dried, and halved
250 g blueberries, washed and dried
170 g raspberries, washed and dried
1 small can peach slices, drained and dried (reserve the juice)


Glaze
Clear glaze or strawberry glaze (store-bought)
1–2 tablespoons hot water (if needed to thin the glaze)

Whipped Cream
250 ml heavy cream
Icing sugar to taste (optional)



🥄 Instructions
Pastry Cream Mousseline
Heat milk, sugar, and vanilla in a saucepan until it just begins to boil.
In a bowl, whisk together egg yolks, remaining sugar, and cornstarch until smooth.
Temper the egg mixture by slowly adding hot milk while whisking constantly.
Return the mixture to the pan and cook over medium heat, stirring, until thickened and bubbling.
Pour into a bowl, press plastic wrap directly onto the surface, and chill completely.



Sponge Cake Base
Preheat oven to 375°F (190°C).
In a clean bowl, whisk egg whites with a pinch of salt until soft peaks form. Gradually add sugar and whisk until glossy.
Add yolks and beat until light and fluffy.
Gently fold in sifted flour, lemon zest, and baking powder without deflating the mixture.
Pour into the greased flan tin and bake for 13 minutes or until golden and springy. Cool completely before removing.



Prepare the Fruit
Wash and thoroughly dry all fruit using paper towels.
Drain and dry the peach slices (reserve juice).


Assemble the Flan
Carefully remove the sponge from the flan tin.
Brush the top with reserved peach juice.
Whip cream with icing sugar to soft peaks. Pipe half around the edge of the cake using a star tip.
Fold the other half of whipped cream into the chilled pastry cream to make mousseline. Spread evenly within the cream border.
Prepare glaze according to package directions (thin with hot water if too thick).
In a bowl, coat strawberries with glaze and arrange around the edge. Repeat with blueberries, placing them just inside the strawberries.
Place glazed peach slices in the center as a flower. Fill the space between blueberries and peaches with a layer of glazed raspberries.
Leave in the fridge for at least 2 hours or overnight
Cut into 8-10 pieces
Bon appétit