Sweet flan pastry

Sweet flan pastry

By
From
The Margaret Fulton Cookbook
Photographer
Geoff Lung

Ingredients

Quantity Ingredient
60g butter, cut into small pieces
1 cup plain flour
2 tablespoons sugar
1/2 teaspoon salt
1 teaspoon iced water
2 egg yolks
1/2 teaspoon vanilla essence

Method

  1. Rub the butter into the sifted flour, until the mixture resembles breadcrumbs. Combine the remaining ingredients, and blend them into the flour and butter with a spatula or knife. Turn onto a well-floured board. Knead lightly, wrap in cling wrap, and chill for at least 30 minutes. (See shortcrust flan case for rolling and baking.)
  2. Food processor alternative: As with the shortcrust flan case, adding the sugar to the flour and salt into the food processor bowl, and the vanilla essence with the iced water and egg yolks.
Tags:
The Margaret Fulton Cookbook
Margaret
Fulton
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