This elegant Fruit Flan is a show-stopping dessert perfect for spring and summer gatherings. Featuring a light sponge base, silky pastry cream mousseline, whipped cream, and a vibrant medley of glazed berries and peaches—this flan is as delicious as it is beautiful.
Servings: 10
Pan: 10-inch flan/tart pan
✨ Ingredients
Pastry Cream Mousseline
- 200 ml milk
- 30 g sugar
- 1 tsp vanilla
- 3 egg yolks
- 30 g sugar
- 15 g cornstarch
Sponge Cake Base
- 4 large eggs, separated
- ¼ cup sugar
- Zest and juice of 1 lemon
- ¼ cup all-purpose flour
- ½ tsp baking powder
- Pinch of salt
Fruit Topping
- 300–400 g strawberries, washed, dried, and halved
- 250 g blueberries, washed and dried
- 170 g raspberries, washed and dried
- 1 small can peach slices, drained and dried (reserve the juice)
Glaze
- Clear glaze or strawberry glaze (store-bought)
- 1–2 tablespoons hot water (if needed to thin the glaze)
Whipped Cream
- 250 ml heavy cream
- Icing sugar to taste (optional)
🥄 Instructions
Pastry Cream Mousseline
- In a saucepan, heat milk, sugar, and vanilla until it just begins to boil.
- In a bowl, whisk together egg yolks, remaining sugar, and cornstarch until smooth.
- Temper the egg mixture by slowly adding hot milk while whisking constantly.
- Return the mixture to the pan and cook over medium heat, stirring, until thickened and bubbling.
- Pour into a bowl, press plastic wrap directly onto the surface, and chill completely.
Sponge Cake Base
- Preheat oven to 375°F (190°C).
- In a clean bowl, whisk egg whites with a pinch of salt until soft peaks form. Gradually add sugar and whisk until glossy.
- Add yolks and beat until light and fluffy.
- Gently fold in sifted flour, lemon zest, and baking powder without deflating the mixture.
- Pour into the greased flan tin and bake for 13 minutes or until golden and springy. Cool completely before removing. If you don’t have a flan tin, use a tart tin like me.
Prepare the Fruit
- Wash and thoroughly dry all fruit using paper towels.
- Cut strawberries in half, drain and dry the peach slices (reserve juice).
Assemble the Flan
- Carefully remove the sponge from the flan tin.
- Brush the top with reserved peach juice.
- Whip cream with icing sugar to soft peaks. Pipe half around the edge of the cake using a star tip.
- Fold the other half of whipped cream into the chilled pastry cream to make mousseline. Spread evenly within the cream border.
- Prepare glaze according to package directions (thin with hot water if too thick).
- In a bowl, coat strawberries with glaze and arrange around the edge. Repeat with blueberries, placing them just inside the strawberries.
- Place glazed peach slices in the center as a flower. Fill the space between blueberries and peaches with a layer of glazed raspberries.
- Leave in the fridge for at least 2 hours or overnight
- Cut into 8-10 pieces
- Bon appétit
- Make Ahead: You can prepare the sponge and pastry cream a day in advance.
- Flavor Boost: Add a dash of lemon extract to the sponge for extra zing.
Divna's Baked Goods 