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Lemon curd & orange flan
Lemon curd & orange flan
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Prep Time:
30 minutes
Cook Time:
30 minutes
Total Time:
60 minutes
Six-ingredient showstopper dessert that's easy to make.
Ingredients:
  • 1 frozen puff pastry sheet, thawed
  • 2 small oranges
  • 100g raw sugar
  • 125.00 ml lemon curd
  • 63.75 gm mascarpone cheese
Instructions:
  • Preheat the oven to 200°C (fan-forced) or 220°C (not fan-forced). Roll out the pastry on a lightly floured surface until it's 2-3mm thick and big enough to cut out a 22cm-diameter circle. Transfer the pastry to a baking paper-lined sheet, prick the base with a fork, and chill it for 15 minutes.
  • Take out of the fridge, generously coat with beaten egg, and bake for 10 minutes, or until golden brown. Place another tray on top to flatten the base, continue baking for an extra 5 minutes, then let it cool.
  • Zest one orange, keeping the zest aside. Peel the other orange, remove the white pith, and thinly slice the flesh into rounds. Toss the slices with one tablespoon of sugar. In a bowl, mix together the lemon curd and mascarpone.
  • In a saucepan over medium heat, combine the remaining sugar with 1/3 cup (80ml) water until dissolved to make candied orange zest.
  • Simmer the reserved zest over medium heat for 10 minutes until it turns glossy and the liquid becomes syrupy. Strain the mixture and spread the zest on baking paper to dry.
  • Spread the cooled base with the zesty lemon butter mixture and arrange overlapping orange slices on top. Garnish with candied orange zest before serving.

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