Perfumed Passionfruit Flan

Our Study Group on Women in Statecraft- In a Man’s World, came to an end last month.

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We had three presentations. Börte Üjin, and Kwa Geok Choo. Two strong women, wives of Genghis Khan and Mr. Lee Kwan Yew. And more importantly, companion, confidante and counsel to their man.

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Fittingly, our last presentation was on Aung San Suu Kyi. “The Lady” whose two decade long struggle against the military regime, whose quiet conviction, whose sacrifices, put Burma firmly on the map of the world. Suu married Michael Aris in 1972 and led a domestic life in suburban north Oxford. But from early on in their marriage, the couple were aware that one day the call of duty might separate them. And that is what happened in 1988. Michael and Suu Kyi would remain apart until his death– committed to one another but committed more strongly to freeing Burma from the tyrannical military regime.

In honour of all the 16 remarkable women and the 16 others who researched and presented on them, I made this dessert, to showcase their passion.

My inspiration for this flan came from Tahny . Check out her lovely blog and her colourful recipes! She’s another remarkable woman!

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Perfumed Passionfruit flan:

For the Pastry:
1 cup softened butter
½ cup granulated sugar
¼ tsp. salt
2 egg yolks
1 tsp. vanilla
2¾ cups flour
1/2 cup white chocolate chips

Preheat oven to 180* C/ 375* F.
Cream butter, sugar and salt in large bowl.
Beat egg yolks and vanilla into creamed mixture until light and fluffy.
Gradually stir flour into creamed mixture. Don’t over mix.
Keep the dough clumpy.
Press into a 10″ tart pan. Pat up the sides to create a shell. Prick with a fork.
Bake for 15-18 minutes, until golden.
When the crust is still hot, spread the white chocolate chips on it. Leave until softened, then spread out evenly with an offset spatula, to create a seal.

Passion fruit curd:
4 eggs
1 cup, sugar
Zest of 2 lemons
1/3 cup lemon juice
1/2 cup butter, cut into cubes
1/3 cup passion fruit pulp with seeds

Set a saucepan with 2″ of water to simmer.
In a wide bowl, that can sit on the saucepan, whisk the eggs and the sugar.
Add the zest and lemon juice to this. Add the butter and the passion fruit pulp and seeds
Put the bowl on the saucepan and cook, stirring continuously.
This takes some time, especially over a double boiler. About 10-15 minutes.
When the curd starts to coat the spoon, turn off the heat and leave to cool.
The curd, will thicken considerably when cool.

To assemble the flan:
The pastry shell
The passion fruit curd
1 cup of Greek yoghurt

Fold the Greek yoghurt into the passion fruit curd until no streaks are seen.
Pour into the baked shell and chill.
Pile the centre with berries or fruit of your choice.

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Have you ever made curd before? And what is your favourite one?

R

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4 Comments Add yours

  1. Tahny Lowry says:

    Oh my! I’m so flattered! Thanks for such a great compliment, I’m humbled.

    I would love to sit at the table with you and eat a slice of that lovely looking dessert. It looks luscious!

    My favorite curd right now is one I just recently made and posted on my blog site it was Rhubarb Bars check it out here http://tahnycooks.com/?p=6457

    You’re so kind, and thanks again!

    Oh, btw…I have looked at your mermaid cake over and over….it’s darling!

    1. radhika25 says:

      I saw those rhubarb bars! They look absolutely beautiful. Would make them if I could buy rhubarb 🙂
      R

  2. Sounds lovely – I love lemon curd and passionfruit curd sounds wonderful!

    1. radhika25 says:

      Yes it really is! It makes the whole kitchen wonderfully aromatic!

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