1 baked pie or flan shell (9 inch) or ready-made sponge flan
2 c. pastry cream filling
4 c. strawberries, washed, hulled and sliced (you can use raspberries, blueberries, kiwi or a combination of these fruits)
1 pouch Knox Unflavoured Gelatine
¼ c. cold water
¼ c. boiling water
1 tbsp. lemon juice
1 tbsp. honey
Fill flan shell with pastry cream filling. Arrange strawberries over custard layer and chill.
Prepare glaze: in a small bowl, sprinkle gelatine over cold water; allow to stand until gelatine is softened. Add boiling water; stir constantly until completely dissolved. Stir in juice and honey. Chill, stirring occasionally, until mixture is consistency of unbeaten egg white. Using a pastry brush, brush with warm glaze over strawberries. Chill until set.
Pastry cream filling:
½ c. granulated sugar
3 tbsp. cornstarch
1/8 tsp. salt
1 ¾ c. milk
2 egg yolks, slightly beaten
1 tsp. vanilla
In a medium saucepan combine sugar, cornstarch and salt. Add milk and egg yolks. Cook over medium heat, stirring constantly until mixture comes to a boil and thickens. Remove from heat; add vanilla, and cool.