Tropical pastry flan

Ingredients for 1 servings:

• 200 g wheat flour type 405 or 550
• 200 g butter
• 100 g desiccated coconut
• 250 g sugar
• 2 tbsp flaxseed flour
• 2 tbsp water
• 1 packet of baking powder
• 1 pinch of salt
• 1 packet of vanilla sugar
• 1 liter of milk
• 2 eggs
• 100 g cornstarch
• 1 vanilla pod(s) or vanilla flavoring
• 150 g jam, e.g. B. Pineapple
• 2 tbsp lemon juice
• Fat for the mold

Instructions

Working time approx. 1 hour 30 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 2 hours 40 minutes

the classic French cake, a little different

For the dough, cut the cold butter into large flakes and quickly knead it into a dough with the flour, desiccated coconut, 100g of the sugar, the ground flaxseed, 2 tablespoons of water, a pinch of salt, the baking powder, and the vanilla sugar. Wrap the dough in cling film and let it rest in the refrigerator for at least half an hour. You can also prepare the dough in advance and let it rest overnight. The ground flaxseed not only binds the dough but also gives it a slightly darker color and, together with the desiccated coconut, a slightly crispy bite. After the resting time, roll out the dough and place it in a lightly greased 30cm fruitcake tin with a scalloped edge. If you don’t have one, a not-too-small springform pan will also work. The typical flan pâtissier is large and flat. Cover the bottom and sides of the tin with the dough. Prick several times with a fork. For the custard, beat the sugar and eggs until frothy, then stir in the cornstarch. Bring the milk to a boil with the scraped-out vanilla pod. Pour into the sugar, egg, and starch mixture and mix everything quickly; the mixture will set quickly. Spread half of the cream over the pastry and quickly smooth it out. Spread the jam, mixed with the lemon juice, in large dollops over the filling. Reserve the remainder for decoration. Then spread the remaining filling on top and decorate the top with a few dollops of the jam. Bake the flan in the oven at 180°C (top/bottom heat) for 30-40 minutes. It’s ready when the top is golden brown. Allow the cake to cool thoroughly before cutting to give it its typical firm texture.