Prep time : 45 mins | Cooking time : 15 mins | Calories : 175 Kcal | Fat : 4g | Saturated Fat : 0.9g | Serves : 6 | Suitable for vegetarians and freezing


3 Eggs | 75 g of Caster Sugar | ½ Tsp of Vanilla extract  | 75 g of Plain Flour | 75 g of Quark | 2Tbsp of Apricot high fruit content spread | 250g of Raspberries | Icing Sugar


Moule à taste
Moule à tarte

In order to make the sponge flan case , let’s preheat the oven to 180°C . Then lightly grease and flour 25 cm sponge flan tin.

In a mixing bowl add eggs , caster sugar , vanilla extract and then whisk together for about 10 minutes , until the mixtures is very thick and creamy and light in colour.

Gently sift the flour into the bowl and then carefully fold the flour into the egg mixture using  a metal spoon. Pour the mixture into the prepared flan tin , spread it evenly across the base and bake for 15 minutes or until well risen, feels springy to the touch and is slightly shrunk away from the side of the tin.

Permit the flan case to cool down in the tin for at least 10 minutes , then carefully turn it out onto a wire rack to completely cool. Transfer it onto a serving plate.

Now put the quark and fruit spread into a bowl and gently blend together with a wire whisk or fork. Spread the apricot mixture over the bottom of the flan case , and then arrange the raspberries in circles on top , then cover and keep refrigerated until ready to serve.

Since being extra is always welcome in Brave Discovery kitchen, there is a possibility for topping it up with some Greek yogurt or whip cream.

PS : The more purchase made from Brave Discovery affiliate links , the more little commission it gets to make more flans 🙂