1. To make pastry base: Place Macphie Shortbread Mix and softened butter into a mixer.
    2. Mix on slow speed until a stiff dough is formed.
    3. Pin out on a well floured surface until it is approximately 0.5-0.75mm thick.
    4. Lightly grease individual flan cases and line with pastry.
    5. Blind bake at 180ºC (360ºF) for 15-20 minutes until they are firm and golden.
    6. To make custard: Put water in a bowl and blend in Swiscrem Dual on 1st speed for 1 minute.
    7. Mix on 2nd speed for at least 3 minutes until thoroughly blended.
    8. Leave pastry cases to cool then half fill with custard.
    9. Place fresh strawberry halves on top in a circular pattern.
    10. If desired, glaze with apricot gel or raspberry tart jelly.
    11. Refrigerate until ready to serve.


  • 1kg Macphie Shortbread Mix
  • 360g Softened Butter
  • 1kg Swiscrem Dual
  • 3kg Water
  • Small Strawberries - washed, hulled and cut in half
  • Raspberry Jelly or Apricot Gel - if desired