An easy, yet very impressive flan that is lovely warm or cold.
|250 g||Wine biscuits|
|410 g||Apricot halves (Main)|
|2 cups||Apricot yoghurt|
|85 g||Jelly crystals|
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- Crush biscuits in a food processor. Add the melted butter and process to combine. Press the buttered crumbs into the base and sides of a 24cm flan dish. Refrigerate until needed.
- Drain the apricots and reserve the juice. Heat the reserved juice, add the jelly crystals(tropical-flavoured) and stir until dissolved. Remove to cool to room temperature.
- Stir the apricot yoghurt into the jelly mixture. Pour the filling into the prepared crust and chill for at least 4 hours to set.
- Arrange the reserved apricot halves attractively over the surface of the set filling. Slice and serve.