| pastry |
Spread custard on pastry. Loosen jelly by placing the tin in hot water for a moment, slide it on top. Garnish with piped cream. |
| 200g flour |
Make flan pastry |
| 3-7 tablespoons sugar |
| pinch baking powder |
| 100g chilled butter |
| 1 egg |
| 1 tablespoon water |
| 1/2 teaspoon vanilla extract |
| custard |
| 6 egg yolks |
Make a creme patissiere |
| 100g caster sugar |
| 40g flour |
| 40g cornflour |
| 600ml milk |
| topping |
| 500g cherries |
stone |
Prepare a stiff jelly, to make 400ml. Mix in cherries. Set in the same tin used for the pastry. |
| jelly for 500ml |
|
| garnish |
| cream |
whipped |
|