GERMAN FRUIT FLAN RECIPE ~ OBSTTORTE RECIPE - (4.1/5)
Provided by Lsweetnell
Number Of Ingredients 17
Steps:
- For pastery: Makes one 9 inch (23 cm) tart shell Preheat oven to 210°C (410°F). Measure flour and set aside. Place a removable-base 9 inch tart tin on a baking sheet. Place all other ingredients - butter through salt - in a medium oven-proof bowl and place bowl in hot oven for 15 mins. Butter will bubble and just start to brown at edges. Remove bowl from oven, dump in flour and stir quickly with a long wooden spoon until dough pulls away from sides of bowl and forms a ball - do not touch bowl with your bare hands. Tip hot dough into the waiting tart pan and spread roughly across the base with a spatula. When cool enough to touch, use your fingers to press and spread evenly into tin and up sides - an off-set spatula is great here to get a really smooth base. Prick all over with fork and refrigerate for 5 mins to firm up slightly. Bake 15 mins until golden. Cool, fill and bake again as required. I highly recommend using it for this Drunken Chocolate Caramel Tart insanity. If using with a no-bake filling, simply bake the crust for a minute or two longer, then cool and fill. A better choice for the pastry: Directions for custard: Prep 15 min Cook 5 min Ready 20 min In a heavy saucepan, stir together the milk or half and half, and 1/4 cup of sugar. Bring to a boil over medium heat. In a medium bowl, whisk together the egg yolks and egg. Stir together the remaining sugar and cornstarch; then stir them into the egg until smooth. When the milk comes to a boil, drizzle it into the bowl in a thin stream while mixing so that you do not cook the eggs. Return the mixture to the saucepan, and slowly bring to a boil, stirring constantly so the eggs don' t curdle or scorch on the bottom. When the mixture comes to a boil and thickens, remove from the heat. Stir in the butter and vanilla, mixing until the butter is completely blended in. Pour into a heat-proof container and place a piece of plastic wrap directly on the surface to prevent a skin from forming. Refrigerate until chilled before using. Cover with fruit ... in this case, drained canned peach slices and fresh blueberries. See below for other combinations. Other traditional fillings Make as above and finish by covering with a glaze. Or, brush tart with warmed apricot jam, cover with prepared fruit or berries, and spoon glaze over top.
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Sarah Stephens
[email protected]I'm so happy I stumbled upon this recipe.
cherish Ezenwelu
[email protected]This is a must-try recipe for any fruit lover.
Djoudayano Sainterlin
[email protected]I'm definitely going to be making this again soon.
Bikash Rajbanshi
[email protected]This recipe gets two thumbs up from me!
Fiza Jahangir
[email protected]I can't wait to make this again!
RAJU ahamad
[email protected]This is the perfect dessert for any occasion.
Divine Nwaobosi
[email protected]I'm so glad I found this recipe. It's a keeper!
DIeen Dlen
[email protected]This flan is a great way to impress your guests.
Paul Chukwuma
[email protected]I highly recommend this recipe to anyone who loves fruit flans.
Alexus Grace
[email protected]This is the best German Fruit Flan recipe I've ever tried.
Usman gambo
[email protected]I've been making this recipe for years, and it's always a favorite.
Rizwan Bettani
[email protected]This is a classic recipe that never disappoints.
Ghetto-Coolaid TV
[email protected]I made this for a party and it was a huge success. Everyone loved it!
GR Rana
[email protected]This flan is so versatile. You can use any type of fruit you like, and it always turns out great.
Zohaib Aslam
[email protected]I love the simplicity of this recipe. It's a great way to use up fresh fruit, and the results are always delicious.
Ibtisam Arbin
[email protected]This was my first time making a German Fruit Flan, and I'm so glad I tried it! The recipe was easy to follow, and the results were amazing. The flan was creamy and flavorful, and the fruit was perfectly sweet and tart.
Raymond Mtsimba
[email protected]I've made this Obsttorte recipe several times now, and it's always a hit with my family and friends. The flavors are so well-balanced, and the presentation is beautiful.
Mikeal Abrham
[email protected]This German Fruit Flan was a delight to make and even better to eat! The combination of sweet fruit and creamy custard filling was perfect, and the pastry crust was flaky and delicious.