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For the pastry:
Plain flour - 170 g
Margarine - 85 g (cut into small pieces)
Castor sugar - 1 tsp
Egg yolk - 1
For the filling:
Eggs - 2
Sugar - 56 g
Flour - 28 g
Milk - 225 ml
Few drops vanilla essence
Double cream - 115 ml
Apricot jam - 3 tbsp
Plain chocolate - 225 ml


  • Sift flour and salt, add margarine and rub into flour until mixture resembles fine breadcrumbs. Add sugar and egg yolk with enough cold water to make a stiff paste. Roll out to fit an 8-inch flan cake. Bake blind for 20 minutes. Cool.
  • Make the custard. Blend 1 egg and 1 egg yolk with sugar and flour. Gradually add milk and vanilla essence. Bring to the boil slowly. Reduce heat and cook 2-3 minutes. Cover and allow to cool.
  • Whip cream until thick, but not stiff. Whisk egg white until stiff and fold into the cream. Spread jam over base of flan case. Pour over custard and top with pipped cream. Decorate with grated chocolate. 
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