Vanilla Scented Lemon Cheesecake Flan

Serves 8-10
by Tenina Holder

A tart by any other name is…well a flan, but hey, I do a great tart! My friend is having an afternoon tea tomorrow and as I am always looking for people to eat what I make…(can you believe that??) I decided it was an opportunity for a blog post, which between you and me are getting harder and harder to fit in to my busy life. I am madly getting ready for my first two 'Cooking with Tenina' cooking classes, which have been booking up nicely, (thanks all)! Please find details for all my upcoming classes on Facebook or sign up (register) on this site and you will automatically be sent emails as news comes to hand.

Through my food travels, I have also recently discovered the beautiful Heilala Vanilla products and I must say, for this recipe, do not scrimp, source the Heilala and you won't regret it. The only vanilla I can bring myself to use now…remember this vanilla jelly?

And BTW if there are any mad food tourists out there who would be interested in joining me in Tonga, at the Heilala plantation on the most amazing week of wonderful food and classes in the company of Melbourne chef Damien Styles, please let me know. Check out all the details here, it is an exclusive little group of only 14-16 and will include amazing media foodies, whom I am not yet at liberty to divulge…but you will LOVE it. (I confess I may keep banging on about this…but what an opportunity!) OK…the recipe…focus Tenina…focus!

Need

Do

1  

Pastry;

2  

Place sugar, pistachios and cinnamon stick into Thermo bowl and mill 12 sec/speed 10.

3  

Add remaining pastry ingredients and blend 8sec/speed 6.

4  

Press into a 25cm flan tin with a removable base and place into the freezer for 30 minutes or longer.

5  

Filling;

6  

Preheat oven to 160ºC.

7  

Place sugar, vanilla bean and zest into Thermo bowl and mill 10 sec/speed 10.

8  

Add cream cheese, eggs and vanilla bean paste and blend 8 sec/speed 7.

9  

Add juice and blend 30 sec/speed 8.

10  

Pour into pastry base and bake for 40-45 minutes until just set in the centre.

More

With dollops of Chantilly Cream…which can be made quickly and easily by milling 1 tbsp sugar in Thermomix. Insert Butterfly and then pour 600ml cream into bowl, with 1 tsp Heilala vanilla bean paste. Whip for *20-30sec/speed 4* until soft peaks form. I grated a little vanilla bean on top as garnish

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