Mary berry Lemon Crunch Flan
Mary berry Lemon Crunch Flan is a delightful dessert that combines a crisp, buttery base with a zesty lemon filling. Topped with a layer of sweet, crunchy topping, this flan offers a perfect balance of tangy and sweet flavors. The light, refreshing taste of lemon makes it an ideal treat for any occasion, from casual gatherings to special celebrations. As with many of Mary Berry’s recipes, the Lemon Crunch Flan is both elegant and easy to prepare, making it a favorite among home bakers.
Why people also love Mary berry Lemon Crunch Flan
People love Mary Berry’s Lemon Crunch Flan for its delicious combination of tangy lemon curd, sweet shortcrust pastry, and crunchy almond topping. The contrast between the creamy filling and the crisp texture of the crust is particularly appealing to many people. Additionally, this dessert is relatively easy to make and can be prepared in advance, making it a great option for dinner parties or special occasions. Overall, Mary Berry’s Lemon Crunch Flan offers a delightful balance of flavors and textures that has made it a popular dessert among home cooks and baking enthusiasts alike.
Ingredients:
- 175g (6oz) plain flour
- 75g (3oz) butter, chilled and cubed
- 25g (1oz) caster sugar
- Finely grated zest of 1 lemon
- 2 egg yolks
For the filling:
- Grated zest and juice of 2 lemons
- Juice of half an orange
- 100g (4oz) caster sugar
- 50g (2 oz.) unsalted butter, softened
- 2 large eggs plus one yolk
For the topping:
- 75 g flaked almonds
Instructions:
- Preheat your oven to Gas Mark Four/350°F/180°C.
- To make the pastry crust, place the flour and cold cubed butter into a food processor and pulse until the mixture resembles fine breadcrumbs. Add in the caster sugar, lemon zest, and egg yolks, then pulse again until the dough comes together.
- Turn out the pastry onto a lightly floured surface and knead briefly to form a smooth ball. Roll out the pastry to fit your 9-inch tart tin with removable base.
- Prick all over with a fork before lining with baking parchment paper and filling it with ceramic beans or rice (this is called “blind-baking”). Bake for about 15 minutes until golden brown.
- While the crust bakes, make your lemon curd filling by whisking together grated lemon zest and juice of two lemons, orange juice, caster sugar, softened butter in a heatproof bowl set over simmering water on low heat.
- In another bowl beat eggs plus one yolk and pour into the lemon mixture, whisking constantly until it thickens.
- Once the pastry crust is baked, remove from oven and allow to cool for a few minutes before pouring in your lemon curd filling.
- To make the almond topping, sprinkle flaked almonds over the top of your lemon curd-filled tart.
- Return to oven and bake for another 10-15 minutes or until golden brown on top.
- Remove from oven and let it cool down before serving with whipped cream or ice cream if desired.
Quick Facts
- Prep Time: 30 minutes
- Cook Time: 25 minutes (pastry crust) + 15 minutes (lemon curd filling and almond topping)
- Total Time: Approximately 1 hour
- Difficulty: Intermediate
- Yield: One 9-inch tart
Servings Suggestions:
Mary Berry’s Lemon Crunch Flan can be served as a dessert after dinner or as part of an afternoon tea spread. It pairs well with whipped cream or ice cream on the side.
Expert Tips & Tricks:
To make sure your pastry crust comes out crisp and golden brown, prick it all over with a fork before baking to prevent it from puffing up. Additionally, when making the lemon curd filling, whisk constantly over low heat to avoid scrambling the eggs.
Nutrition Information:
The nutrition information for Mary Berry’s Lemon Crunch Flan will vary depending on the specific ingredients used and serving size. However, this dessert is generally high in calories, sugar, and fat due to its buttery pastry crust and sweet lemon curd filling.
Presentation:
To present your Mary Berry’s Lemon Crunch Flan, carefully remove it from the tart tin with a removable base and transfer it onto a serving plate. Sprinkle some extra flaked almonds over the top for added crunch and texture. You can also dust some icing sugar over the top of your flan before serving to give it an elegant finish.
Variations and substitutions for Mary berry Lemon Crunch Flan:
- Lime Crunch Flan: You can substitute limes for lemons to make a lime crunch flan. The method remains the same, but you will need to use about 6-8 limes instead of two lemons.
- Orange Crunch Flan: For an orange twist on this recipe, replace the lemon juice with fresh orange juice and add some grated orange zest to the filling mixture.
- Nut-free version: If you or your guests have nut allergies, simply omit the almond topping from this recipe and serve as is.
- Gluten-free version: To make this dessert gluten-free, swap out regular flour for a gluten-free flour blend when making the pastry crust.
- Vegan version: Use vegan butter in place of regular butter and aquafaba (the liquid from a can of chickpeas) instead of eggs in the pastry crust. For the lemon curd filling, use cornstarch or arrowroot powder as a thickener and replace eggs with silken tofu.
- Berry Crunch Flan: Add some fresh berries like strawberries, raspberries or blueberries to the top of your flan before serving for added color and flavor.
- Chocolate Lemon Crunch Flan: Melt some dark chocolate and drizzle it over your cooled flan before adding the almond topping for an indulgent twist on this classic dessert.
- Lemon Coconut Crunch Flan: Replace half of the butter in the pastry crust recipe with coconut oil and add some shredded coconut to both the pastry dough and almond topping for a tropical twist on this dessert.
Recommendations and notices:
- Make sure to use fresh lemons and oranges to get the best flavor in your lemon curd filling.
- If you don’t have a food processor, you can make the pastry crust by rubbing the butter into the flour using your fingertips until it resembles fine breadcrumbs. Then stir in sugar, lemon zest, and egg yolks before bringing it together into a ball with your hands.
- When blind-baking your pastry crust, be careful not to overbake it as this can result in a dry or tough texture.
- You can also add some whipped cream or ice cream on top of each slice of flan when serving if desired.
Notices:
It’s important to note that Mary Berry’s Lemon Crunch Flan contains eggs, butter, and almonds which may trigger allergies for some people.Additionally, this dessert is high in sugar and fat, It should be enjoyed in moderation as part of a healthy diet. Lastly, make sure to let the flan cool down before slicing and serving to avoid burning your mouth on hot lemon curd filling.
FAQ for Mary berry Lemon Crunch Flan
Yes, you can make the pastry crust a day or two ahead of time and store it in the fridge until ready to use.
It is not recommended to freeze this dessert as it may affect its texture and flavor.
Leftovers can be stored covered in the fridge for up to 3 days.
Yes, you can use other types of nuts such as pecans or walnuts instead of almonds if desired.
If your lemon curd filling doesn’t set properly, you can try cooking it for a few more minutes over low heat while whisking constantly. Alternatively, you can add some cornstarch or flour to the mixture to thicken it up.
Conclusion
Mary Berry’s Lemon Crunch Flan is a delightful dessert that combines tangy citrus flavors with sweet shortcrust pastry and crunchy almond topping. With its easy-to-follow recipe instructions, this dessert can be made by anyone regardless of their baking experience level!
