A mouth-watering combination of mar-malade, Creme Patissiere and tangerine slices in a rich shortcrust case makes
Marmalade and Tangerine Flan a delectable and refreshing summer dessert.
1 X 9-inch Flan Case made with rich shortcrust pastry, baked blind and cooled
4 oz. orange marmalade
24 fl. oz. Creme Patissiere, chilled
8 oz. canned tangerine segments, drained
First, make the filling. In a small sauce-pan, heat the marmalade over low heat, stirring constantly, until it is hot and has melted. Remove the pan from the heat.
With a pastry brush, generously coat the bottom and sides of the pastry case with the marmalade. Set aside to cool.
When the marmalade has cooled, pour over the creme patissiere, smoothing it out evenly with a flat-bladed knife. Arrange the tangerine segments decora-tively over the top and place the flan in the refrigerator to chill for 30 minutes.
Remove the flan from the refrigerator and serve at once.