FOR THIS RECIPE WE LOVE TO USE
Stoneware Fluted Flan Dish
Price reduced from
£47.00
to
£28.00
Ingredients
Method
Ingredients
BASE
- 250g digestive biscuits finely crushed
- 80g melted butter
FOR DECORATING
- 1 x 300g punnet raspberries
- 6 strawberries (2 cut in half and 4 cut into quarters)
- 400g blueberries
FOR THE FILLING
- 350g full fat crème fraiche
- 250g ricotta cheese
- 150g cream cheese
- 1 teaspoon vanilla bean paste
- 200g caster sugar
- 30g cornflour
- 3 eggs beaten together
-
Method
-
1Preheat the oven 150°C / 140°C fan/ gas mark 2.
-
2Mix the crushed biscuits and melted butter. Press the biscuit mixture into the base of a Le Creuset Fluted Flan Dish and bake in the oven for 15 minutes.
-
3To make the filling place the crème fraiche, ricotta, cream cheese, vanilla paste, and caster sugar in a bowl and mix until smooth. Blend the cornflour into the beaten eggs. Add the egg mixture to the cream cheese mixture and whisk well.
-
4Remove the dish from the oven and place it on a tray. Carefully pour the mixture on top of the biscuit base and bake for 50-55 minutes until the mixture is starting to set but slightly wobbly in the middle.
-
5Allow to cool completely and then refrigerate. When ready to serve, decorate the top with berries placed in the pattern of the Union Jack.
Tools for perfection
More of our favourite recipes
Find everything from classic dishes, beautiful cakes and exotic specialities.
