Kiwi Flan with Extra Virgin Olive Oil

Crostata Di Kiwi All’olio Extra Vergine Di Oliva

In winter, what could be better than sipping hot tea with a slice of cake?


For the base

200g of 00-type flour

80g of Colavita Extra Virgin Olive Oil

60g of fine sugar

1 egg


For the flan filling

250g of patisserie cream

3-4 kiwis

Mint leaves

First, prepare the pastry. Mix (by hand or with a mixer) the flour, salt and oil, until the texture becomes like breadcrumbs. Add the beaten egg and mix well to form a dough.

Wrap the pastry in a piece of baking paper and let it rest in the fridge for an hour.

Heat the oven to 180°C. Roll out the pastry and place it on a floured flan base of around 23-24cm.

Place it in the freezer 10 minutes before lining with baking paper and filling with ceramic beads or rice. The base should be ‘baked blind’ without the filling for 15 minutes. While the base is in the oven, peel the kiwis and cut into fine slices. Remove the baking paper and the beads/beans/rice and leave to cook for another 10 minutes.

Once the base has cooked and then cooled, fill it with the patisserie cream and lay the kiwi on top, decorating with mint leaves. Leave to cool in the fridge for 30 minutes before serving.

The perfect, vitamin-C rich treat for a winter evening!


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