Strawberry with Rhubarb Flan
Rated 5.0 stars by 1 users
Author:
Sally
Servings
8 Large Slices
Prep Time
35 minutes
An easy but showstopping dessert, showcasing our Rhubarb with Vanilla Conserve along with Strawberries grown on the Tiptree farm.
This recipe was created to celebrate our 140 years of Jam making.
Ingredients
- 1 Large readymade Sponge Flan Case (200g approx.)
-
2 tablespoons of Tiptree Strawberry Conserve
- 500g or 600g Fresh Strawberries – from Tiptree if possible
- 160g Philadelphia Light Cream Cheese
- 450ml Fresh Double Cream (300ml & 150ml)
-
1 heaped tablespoon of Tiptree Rhubarb with Vanilla Conserve
- Fresh edible flowers to decorate
Directions
Place flan case on serving plate.
Press Strawberry Conserve through a sieve and set aside.
Remove hods from the strawberries and set aside.
Beat 300ml of the cream until it just forms peaks.
Fold in cream cheese and Rhubarb with Vanilla Conserve spread over the flan base.
Place strawberries (flat side down) on the cream mixture.
Brush the top of each strawberry with a little sieved Strawberry Conserve.
Whip remaining cream and pipe rosettes round the edge.
Decorate with edible flowers.
