The Australian Women’s Weekly Food

PÂTISSERIE PERFECTION

RASPBERRY FLAN

PREP + COOK TIME 1 HOUR 30 MINUTES (+ REFRIGERATION) SERVES 10

1 cup (150g) plain flour
⅓ cup (55g) icing sugar
90g cold butter, chopped
1 egg yolk
1 tablespoon cold water, approximately
250g fresh raspberries

CRÈME PÂTISSIÈRE

1 cup (250ml) cream
1 cup (250ml) milk
½ cup (110g) caster sugar
1 vanilla bean, split lengthways
2 eggs
¼ cup (35g) cornflour
80g butter, chopped

GLAZE

¼ cup (60ml) water
2 teaspoons powdered gelatine

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