Greek Yogurt Flan
|Prepared shortcrust pastry||4 Ounce (100 Gram)|
|Clear honey||3 Tablespoon|
|Ground ginger||1 Teaspoon|
|Greek yogurt||1 Pound (450 Gram)|
|Icing sugar||4 Tablespoon, sieved|
|Ginger stem||3 Ounce (75 Gram)|
Preheat the oven to Gas 6, 400°F, 200°C, 15 mins before baking the flan case.
Line an 8 in/20.5 cm fluted flan ring with the prepared pastry, allow it to relax for 30 mins, then bake blind for 15 mins, or until the pastry is cooked.
Remove from the oven and leave until cold.
Remove flan ring, place pastry case on to a serving plate.
Mix together the honey and ginger and use to cover base of flan.
Mix together the Greek yogurt and icing sugar, then spoon over honey and ginger mixture.
Decorate flan with ginger and figs.