With its flaky pastry shell, creamy custard filling and fresh strawberry topping, this strawberry flan is a showstopper of a dessert.
The best bit? It takes just 10 minutes to prepare and requires only 4 ingredients!
This 4 ingredient strawberry custard flan is the easiest summer dessert to make!
Like my no-bake strawberry cheesecake slice, strawberry trifle and Eton mess, this berry flan is a no-fuss dessert bursting with beautiful juicy summer strawberries. It also looks stunning and tastes amazing!
Whether you are looking for a dessert for a summer BBQ, Christmas party or for a family get-together, this light strawberry flan recipe is always a crowd pleaser!
Why You’re Going To Love This Recipe
- Quick and easy recipe – this easy strawberry flan recipe takes just 10 minutes to prepare.
- 4 ingredients – you just need a pastry case, custard, strawberries and apricot jam!
- No bake – buy a pre-cooked pastry shell, and there is no cooking required!
- Perfect for entertaining – this flan requires 2 hours chilling time, so is perfect for making ahead!
- Kid friendly – creamy custard and fresh strawberries are always popular with kids (and adults too!)
What You Need
You need just 4 ingredients to make this custard strawberry fruit flan!
Note: Scroll to the recipe card at the bottom for the ingredients quantities and full detailed method.
- Shortcrust pastry case – use a pre-cooked pastry case. Or make your own pastry case with shortcrust pastry if you prefer.
- Vanilla custard – I’ve used a store-bought double thick custard as it sets firmer than regular ready made custard. Here in Australia I recommend using Pauls brand double thick custard.
- Fresh strawberries – use in-season summer strawberries that are sweet, juicy and bursting with flavour.
- Apricot jam – the jam is used to glaze the top of the flan, giving it a lovely shine.
Equipment Required
This easy dessert requires hardly any equipment to make!
A spoon, a knife to cut the strawberries, microwave and a pastry brush. That’s it!!
Step By Step Instructions
Just a few simple steps are all that is required to make strawberry flan tart.
Note: Scroll to the recipe card at the bottom for the ingredients quantities and full detailed method.
Step 1 – Fill The Pastry Case
Fill the pre-cooked shortcrust pastry case with the double thick vanilla custard.
Step 2 – Add The Strawberries
Halve the strawberries and place on top of the custard, until the whole of the flan is covered.
Step 3 – Spread Over The Jam Glaze
Microwave the apricot jam until spreadable.
Brush the warm jam all over the top of the strawberries with a pastry brush.
Step 4 – Chill
Pop the flan into the fridge for 2 hours to chill. That’s it!
Expert Tips
- Pastry case size – I use a 150g shortcrust pastry case, if using a larger pastry case, increase the amount of custard and strawberries used.
- Custard – be sure to use double thick custard as this sets firmer than standard ready-made custard.
- Best served 2-3 hours after making – left any longer and the custard can start to soak into the pastry shell making it soggy.
- Storage – store any leftover flan in the fridge and consume within 2 days.
- Freezing – I do not recommend freezing this recipe.
FAQs
Apricot is the classic jam used to glaze fruit flans and tarts, however you could use redcurrant jam if you prefer.
Whilst you could use frozen strawberries to make this flan, I don’t recommend it. Frozen berries don’t hold their shape as well as fresh strawberries do, or have the same fresh texture, and they will release juice as they thaw, which would run in to the custard. Fresh is best!
If you are like me and love a dessert that doesn’t require the oven being turned on, have a look at these other easy no-bake recipes:
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Strawberry Flan
The EASIEST 4 ingredient cheats Strawberry Flan recipe… just 10 minutes prep time (and NO baking required!).
Servings: 8 serves
Calories: 169kcal
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Instructions
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Fill the pre-cooked pastry case with the double thick vanilla custard.
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Arrange the halved strawberries on top of the custard.
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Place the apricot jam into the microwave for 30 seconds, or until warm and spreadable.
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Use a pastry brush to brush the warm jam over the top of the strawberries.
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Place the strawberry flan into the fridge for 2 hours to chill.
Notes
- Pastry case size – I use a 150g shortcrust pastry case, if using a larger pastry case, increase the amount of custard and strawberries used.
- Custard – be sure to use double thick custard as it sets firmer.
- Best served 2-3 hours after making – left any longer and the custard can start to soak into the pastry shell making it soggy.
- Storage – store any leftover flan in the fridge and consume within 2 days
- Freezing – I do not recommend freezing this recipe.
Nutrition
Calories: 169kcal | Carbohydrates: 24g | Protein: 3g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 26mg | Sodium: 121mg | Potassium: 173mg | Fiber: 1g | Sugar: 6g | Vitamin A: 105IU | Vitamin C: 19mg | Calcium: 79mg | Iron: 1mg
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