Roll out pastry large enough to line a 23cm/9in flan tin.
Step 2:
Bake blind for approx. 18 minutes, removing beans and paper for final 5-7 minutes. Reduce oven temp. to 160C/325F/ Gas M 3
Step 3:
Meanwhile whisk eggs and sugar together until pale, whisk in the finely grated rind and juice of the oranges. In a separate bowl lightly whip the cream until just holding in peaks, then gently whisk into the egg mixture.
Step 4:
Cut half the strawberries into quarters or 6ths depending on size and scatter over base of flan.
Step 5:
Gently pour in the egg mixture into flan and return to the oven to bake for 35- 40 minutes until ‘custard’ is just set.
Step 6:
Remove and cool.
Step 7:
To serve – scatter remaining fruit (quarter the strawberries if desired) over top and dredge with icing sugar.
