|For pastry case|
|Plain flour||500 Milliliter|
|Cayenne pepper||1 Pinch|
|Ground black pepper||1 Pinch|
|Lemon juice||2 Teaspoon|
|Onion||1 Small, chopped|
|Egg yolk||1 (Extra Required)|
|Finely grated lemon rind||1 Teaspoon|
|Mixed shellfish||375 Milliliter (Prawns, Rock Lobster, Oysters And Scallops)|
|Warm brandy||3 Tablespoon|
Sieve flour and seasonings into a mixing bowl.
Rub butter into flour with fingertips until mixture resembles breadcrumbs.
Mix egg yolk, lemon juice and water together.
Add to flour and mix with a round bladed knife to form a stiff dough.
Cover with clear plastic and stand in refrigerator for 30 minutes.
Roll out and line a 23 cm (9-inch) flan ring.
Prick base of flan, line inside with a circle of greased greaseproof paper and sprinkle with dried beans or peas.
Bake in the middle shelf of a moderately hot oven for 15-20 minutes.
Do not allow to brown.
Remove paper and beans.
Saute onion in butter until soft, do not brown.
Whisk eggs, egg yolk, cream, seasonings and grated lemon rind together.
Add to sauteed onion and mix together.
Heat seafood gently in brandy and flame.
Place seafood in flan case and gently pour over custard.
Cook in a moderately hot oven for 25-30 minutes until filling is set and golden brown.
Serve immediately with a tossed green salad.