Mary Berry Asparagus Flan Recipe

Spring on a plate doesn’t get much better than this classic Mary Berry Asparagus Flan. Unlike a heavy, deep-dish quiche, this flan focuses on a crisp, buttery shortcrust pastry shell filled with a delicate egg custard that allows the flavor of fresh asparagus to truly shine. It is elegant enough for a garden party but simple enough for a weekday lunch, offering that perfect wobble in the center and a golden, cheesy finish that Mary Berry is famous for.

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Mary Berry Asparagus Flan Recipe Ingredients

The Shortcrust Pastry

• 175g (6 oz) plain flour
• 75g (3 oz) chilled butter, cubed
• 2-3 tablespoons cold water
• Pinch of salt

The Filling

• 450g (1 lb) fresh asparagus spears (woody ends trimmed)
• 2 large eggs
• 2 egg yolks
• 300ml (10 fl oz) double cream (or heavy cream)
• 75g (3 oz) Gruyère cheese, grated
• Salt and freshly ground black pepper

How To Make Mary Berry Asparagus Flan Recipe

1. Make the Pastry: Place the flour, salt, and cubed butter into a food processor. Pulse briefly until the mixture resembles fine breadcrumbs. Alternatively, rub the butter into the flour with your fingertips. Add the cold water gradually, mixing just until the dough comes together into a ball. Wrap in cling film and chill for 30 minutes.
2. Blind Bake: Preheat the oven to 200°C (180°C fan / 400°F / Gas 6). Roll out the pastry on a lightly floured surface and line a 23cm (9-inch) loose-bottomed flan tin. Prick the base with a fork. Line with baking parchment and baking beans. Bake for 15 minutes, then remove the paper and beans and bake for another 5 minutes to crisp the base (this prevents a soggy bottom). Reduce oven temp to 180°C (160°C fan).
3. Prepare the Asparagus: While the pastry bakes, blanch the trimmed asparagus in boiling salted water for 2-3 minutes until just tender but still bright green. Drain immediately and refresh under cold water to stop the cooking. Pat them completely dry with paper towels.
4. Arrange the Filling: Scatter half of the grated Gruyère cheese over the base of the pre-baked pastry case. Arrange the asparagus spears in a wheel pattern (spokes) or simply lay them flat across the base.
5. Make the Custard: In a jug or bowl, whisk together the eggs, egg yolks, and double cream. Season generously with salt and plenty of black pepper.
6. Bake: Pour the custard mixture carefully over the asparagus. Sprinkle the remaining Gruyère cheese on top. Bake in the oven for 25–30 minutes until the filling is set and golden brown on top. It should have a slight wobble in the very center.
7. Cool: Leave the flan to cool in the tin for about 15 minutes before removing. This allows the custard to set firmly for easy slicing.

Recipe Tips

• No Soggy Bottoms: The blind baking step is non-negotiable in Mary Berry’s recipes. Sealing the pastry in the oven before adding the wet liquid ensures a crisp base every time.
• Trimming Asparagus: To find the natural breaking point of the asparagus, hold the spear at both ends and bend gently. It will snap exactly where the woody part ends. Discard the tough bottoms.
• Cheese Choice: Gruyère is the traditional choice for its nutty, melting qualities, but a mature Cheddar or Parmesan works well if that is what you have on hand.
• Pastry Temperature: Keep your butter and water ice cold. If the fat melts before it hits the oven, the pastry will be tough and greasy rather than flaky.
• Arrangement: For a show-stopping look, cut the asparagus spears to fit the radius of the tart and arrange them like the spokes of a wheel, tips pointing inward.

What To Serve With Mary Berry Asparagus Flan Recipe

This light tart pairs best with fresh, zesty sides.

• New Potatoes: Boiled baby potatoes tossed in butter and mint.
• Green Salad: A crisp salad with a sharp vinaigrette to cut the richness of the cream.
• Tomato Salad: Sliced ripe tomatoes with red onion and basil.
• Coleslaw: A crunchy, creamy slaw adds texture.

How To Store Mary Berry Asparagus Flan Recipe

• Refrigerate: Store leftovers in an airtight container or covered with foil in the refrigerator for up to 3 days. It is delicious eaten cold.
• Reheat: To serve warm, reheat slices on a baking tray in a 180°C oven for 10-15 minutes. Microwaving can make the pastry soggy.
• Freeze: You can freeze the baked flan (wrapped well) for up to 1 month. Thaw in the fridge overnight before reheating.

Mary Berry Asparagus Flan Recipe Nutrition Facts

• Calories: 420
• Total Fat: 32g
• Saturated Fat: 18g
• Cholesterol: 165mg
• Sodium: 350mg
• Total Carbohydrates: 22g
• Dietary Fiber: 2g
• Sugar: 2g
• Protein: 12g

Nutrition information is estimated per slice (based on 6 slices).

FAQs

Try More Recipes:

• Mary Berry​ Asparagus Soup Recipe
• Mary Berry Ratatouille Recipe
• Mary Berry Sweet Potato Soup​ Recipe