Tart flan with Kumquat

Introduction

A different version of cheesecake! An easy-to-make recipe for a delicious, fluffy cheesecake with notes of kum quat!

Base ingredients

• 250gr. plain flour
• 125gr. butter
• 70gr. powdered sugar
• 1 egg white
• a vanilla stick
• pinch of salt

Filling ingredients:

• 3375ml milk
• 100gr. heavy cream 35%
• 1 egg yolk
• 80gr. sugar
• 50gr. corn flour
• a vanilla stick
• kumquat zest
• 40gr. Lazaris kumquat liqueur

TIP: For decorating, we can use pieces of the kum quat frui glaze.

Method

1. Beat all the ingredients for the tart in a mixer (with a flat-beater).
2. Place the mixture in two sheets of baking paper and roll out. Remove one sheet of baking paper and place the pastry in a lightly floured and buttered tart pan 20-22cm. With a sharp knife, trim the edges of the pastry to fit the tart pan. Stab a few holes in the bottom with a fork. Put in the oven for 10 minutes at 170ο C.
3. In a saucepan, heat the milk, sugar, cream, and vanilla.
4. In a bowl, mix the yolks with the cornflour, pouring some warm milk from the saucepan.
5. Warm the milk on low heat just until little bubbles begin to form at the edges. Pour 1/3 of milk into the bowl with the eggs, stirring. Put the mixture in the saucepan and whisk until thick and creamy.
6. Strain the cream through a chinois sieve (cone-shaped strainer) and add the zest and liqueur of kumquat. Leave the cream to cool and stir for 10 minutes!
7. Pour over the prebaked base and bake at low temperature to 150ο C for 40 to 50 minutes!

Special thanks to pastry chef Natasa Lepesi for the recipe.