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Ginger isn't just found in ginger beer. It can be added to traditional desserts and meals to give that extra twist.
In a food processor with blade attachment add Glacè Ginger, flour and cold butter, pulse chop to resemble coarse breadcrumbs.
Add icing sugar and 2 egg yolks, pulse until well combined. Tip onto bench and knead very lightly to form a soft ball. Wrap in plastic wrap and refrigerate for 1 hour.
Meanwhile: prepare filling. Whisk eggs and additional 3 egg yolks, with sugar and lemon juice; strain - this creates a very smooth egg mixture.
Whisk mascarpone until smooth, stir in lemon zest, add to egg mixture. Gently stir so not to create too much froth.
Preheat oven to slow [150 C].
Using coarse side of grater, grate cold raw pastry into a loose bottom metal oblong 9W x 9L x 2.5D cm flan pan or 20cm loose bottom metal round flan pan. Press evenly up sides and on base.
Blind bake in preheated oven for 40 minutes. Remove from oven. Very carefully remove paper and weights used in blind baking. Cool on wire cake rack. Reduce oven to slow [140 C].
Using a small rubber spatular spread base of baked pastry evenly with Ginger Lemon & Lime Marmalade.
Gently over an inverted spoon, pour over egg mixture.
Return flan to oven and bake for 25 to 30 minutes until centre part of filling is just set. Remove and place on wire cake rack to cool.
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