Serves: 6-8


1 pack sweet shortcrust pastry

250g ricotta cheese

25g icing sugar

2 large egg yolks

3tbsp double cream

300g mincemeat

rind and juice of 1 lemon

50g glace cherries, sliced

50g flaked almonds

Icing sugar to dust


1. Pre heat the oven at 190°C.

2. Line a 12 x 35cm maison tart tin with the pastry and bake blind until lightly golden.

3. Beat all the remaining ingredients together in a bowl except the almonds, making sure the mixture is well combined.

4. Pour the mixture into the pastry case and sprinkle over the almonds.

5. Place flan on a baking tray and bake for 10 minutes then reduce the oven temperature to 180°C for a further 30 - 35 minutes or until golden and set.

6. Allow to cool slightly before serving and dust with icing sugar.