Pastry
| ¼ cup | Plain flour |
| 140 g | Ground almonds |
| ¾ cup | Desiccated coconut |
| ¼ cup | Sugar |
| 75 g | Butter |
Filling
| ¼ cup | Caster sugar |
| 1 | Egg |
| 1 | Egg, yolk only |
| 3 Tbsp | Flour |
| 2 Tbsp | Cornflour |
| 1 ¾ cups | Milk |
| 2 drops | Almond essence |
| ½ tsp | Vanilla essence |
Topping
| 4 | Kiwifruit (Main) |
| 4 Tbsp | Apricot jam, sieved |
| 1 tsp | Lemon juice |
| 1 Tbsp | Water |
Directions
- Preheat oven to 180C. Lightly grease a 20-23cm flan dish.
- To make the pastry, combine dry ingredients in a bowl. Rub in butter. Press into prepared flan dish. Bake for 15 minutes until golden. Cool.
- To make the filling, cream caster sugar, egg and egg yolk until smooth. Add flours and a little milk to moisten. Mix well.
- Scald remainder of milk and slowly whisk into egg mixture. Heat gently, stirring constantly, until boiling. Cool, then stir in essences. Pour into flan.
- To make the topping, peel and thinly slice kiwifruit. Arrange in circles over filling. Heat jam, lemon juice and water and brush over fruit. Chill.