Fruit Flan with Gingersnap Crust

This flan became Laura’s favourite dessert after the first time I made it. She now requests it instead of a cake for her birthday. Varying the crust and the type of fruit makes this a creative exercise and it always seems to turn out well.  The gingersnap crust was a nice touch for a Christmas dessert.

2 cups gingersnap cookie crumbs
1/3 cup melted butter
8 oz. light cream cheese, softened
1/4 cup sugar
2 tsp. organic lemon juice
1/2 cup whipping cream
sliced fruits and berries, such as kiwi fruit, sliced strawberries, fresh raspberries, blueberries, or other soft fruits in season
1/4 cup apricot jam, gently heated in microwave to thin it a bit * 
Preheat oven to 350 degrees. 
Grind cookies in food processor and mix with melted butter. Pat into the bottom and sides of a 10-inch removable bottom tart pan. Bake for about 8 minutes. Cool.
Mix cream cheese, sugar, and lemon juice with an electric mixer until blended. Add whipping cream and blend at high speed until light and fluffy. Spread over crust and chill for several hours.
Arrange sliced fruit and/or berries on top. Brush apricot jam on top. Chill and serve.
* I used blackcurrent jelly in the flan in the photo above. The flavour was superb, but I didn’t like the look of the red jelly on top of the green kiwi 🙂

And here is a summertime version of the same flan, this time with fresh blackberries and strawberries. Happy Birthday, Laura!


About Flavour and Savour

clean-eating recipes, mostly gluten-free, always delicious!
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