Fruit Flan

Serves 8

1 x 8 inch sweet flan case, cooked (see sweet pastry case)
Fruits – strawberries, kiwi, peach, plum, berries, grapes, pineapple – any fruit you like
Apricot jam

Vegan and gluten-free pastry cream

570ml / 1 pint barista plant-based milk
80g gluten-free plain flour
20g gluten-free custard powder
100g caster sugar
vanilla, to taste

Place the barista plant-based milk into a saucepan and bring to the boil.

Meanwhile weigh the gluten-free flour and custard powder into a heatproof bowl. Add a little plant-based milk and stir to a smooth paste.

Just before your milk starts to boil, whisk a little hot milk into the flour mixture. Return this back to the saucepan whisking constantly. Whisk over the heat for 2 minutes until thick.

Whisk in the sugar and vanilla to taste.

for the Fruit Flan

Pour the cooked custard into the cooked pastry case. Leave to cool then place the pastry case in the fridge until just before needed.

No more than a couple of hours before needed, chop the fruit that you are using on your flan and decorate the top making sure to completely cover the custard with the fruit.

Place 2 tbsp sieved apricot jam into a saucepan with 2 tbsp water. Bring to the boil and using a pastry brush, cover the fruit with jam.

Serve cold with dairy-free pouring cream.

Banana and custard tart

1 x 8 inch sweet flan case, cooked (see sweet pastry case)
Pastry cream, cooled
2 bananas
Coconut cream, or whipped dairy-free cream
Dairy-free dark chocolate

Place a layer of chopped banana over the base of the cooked pastry case before covering with the cooled pastry cream. Place into the fridge until cold.

Top with whipped coconut cream or other dairy-free whipped cream. Grate dairy-free chocolate over the top.

For whipped coconut cream – place a tin of coconut milk in a fridge overnight. When ready to serve, open the tin and spoon out the firm coconut cream into a mixing bowl leaving the water behind. This can be sweetened with icing sugar and flavoured with vanilla. Whisk until thick.