toodle.
Websites
Competitions Time
Competitions Whale
Directive Watch
FlyPigeonFly
Sheffield Gigs
Strike Calendar
Toodle
Other Projects
Amazingly Fresh Deals
Recipe Search
Maps
Historic Pubs
Places
Open Source Projects
Mincemeat Flan with Orange Chantilly
A festive Christmas flan using leftover mincemeat, topped with a zesty orange liqueur whipped cream.
Vegetarian
Dessert
Christmas
Pastry
Mincemeat
Estimated Nutrition
Calories
1206.3
kcal / serving
4825.2 kcal total
Carbs
145.6
g
per serving
582.4 g total
Fat
64.7
g
per serving
258.8 g total
Protein
10.6
g
per serving
42.4 g total
Cook Time
40
minutes
Serves
4
people
Dietary
Vegetarian
Vegan
Dairy Free
Gluten Free
Ingredients
BakingIngredients
1
tbsp
Caster Sugar
Plus extra for sprinkling
400
g
Jar Luxury Mincemeat
2
tsp
Caster Sugar
Dairy
125
g
Butter
Cuked
1
piece
Egg
Free-range, separated
150
ml
Double Cream
Fruits
1
piece
Orange
Finely grated zest only
GrainsCereals
250
g
Plain Flour
Liquids
3
tbsp
Water
Cold
2
tbsp
Orange Liqueur
Such as Cointreau or Grand Marnier
NutsSeeds
1
pinch
Salt
OilsFats
55
g
Lard
Cubed
Method
1
Preheat the oven to 190°C.
2
Pulse flour, salt, sugar, butter, and lard in a food processor.
3
Add egg yolk and cold water to blend into a stiff dough.
4
Line a 23cm flan tin with three-quarters of the rolled pastry and fill with mincemeat.
5
Top with a pastry ring featuring a 7.5cm center hole and seal the edges.
6
Cover the center hole with foil and bake for 35 to 40 minutes.
7
Brush with beaten egg white and sprinkle with sugar five minutes before the end of baking.
8
Whip cream with liqueur, sugar, and zest to serve in the center of the warm flan.