Raspberries are in season now. This biscuit base with walnuts and honey complement them very well. This flan is excellent for summer as it requires no baking.
You will need an 8 or 9 inch flan tin or dish.
- 200g (7oz) digestive biscuits
- 25g (1oz) walnuts
- 25g (1oz) caster sugar
- 110g (4oz) butter
- 1 tablesp runny honey
- 275-325g (10-12oz) raspberries
- 300ml (10 fl oz) double cream
- A few chopped walnuts
Base: crush the biscuits and chop the walnuts finely. The biscuits can be done with a polythene bag and rolling pin or in a food processor with the walnuts.
Mix in the sugar.
Melt the butter and stir it in with the honey.
Press the mixture into the base and sides of the tin or dish.
Put into the refrigerator for at least 2 hours. This can be done overnight.
To finish: lightly whip the cream.
Lay half the raspberries onto the base.
Spread or pipe the cream on top and then decorate with the remaining raspberries and the extra chopped walnuts.
If available add a sprig of mint.
Keep it in the refrigerator.