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DESSERT RECIPE:
Strawberry Flan

Crust:
1/2-cup butter, room temperature
2-tbsp sugar
1-tsp grated lemon zest
1 1/3-cup all-purpose flour

Filling:
1-cup mascarpone cheese
3-tbsp icing sugar
2-tsp grated lemon zest
1/4-tsp vanilla
1/4-cup whipping cream
2-cup halved small strawberries

Glaze:
1/4-cup red currant jelly
1-tbsp lemon juice


In food processor, combine butter, sugar and lemon zest; pulse until mixed
Add flour and process until mixture just starts to cling together
Turn out on to floured surface and gently knead until mixture forms a ball
With floured fingertips, press dough into 9-inch (23 cm.) flan pan
Place in freezer for 20 minutes
Bake at 400* for about 12 minutes or until golden. Let cool completely on rack

In medium bowl, beat together mascarpone cheese, icing sugar, lemon zest and vanilla
Add whipping cream and beat until blended
Spread cheese mixture into cooled crust
Top with strawberries, arranging berries in concentric circles

Heat jelly and lemon juice until jelly melts; brush over strawberries.
Refrigerate until ready to server

Makes 6 to 8 servings

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