Blueberry flan: fluffy sweet


Blueberry flan: fluffy sweet

The blueberry flan is a creamy dessert ideal for dinners with friends: our recipe with mascarpone cream.

Ingredients for 6 people

  •  90
  •  350 cal x 100g
  •  low
  • Flour (00) 200 g
  • Sugar 175 g
  • Mascarpone 200 g
  • Butter 75 g
  • Eggs 2
  • Yolk 2
  • Blueberries 200 g
  • Lemon (grated zest) 1
  • Salt as needed
by Irene Cirillo 

The blueberry flan is a dessert at the end of a meal or as a snack to surprise your guests. It is made with a base of shortcrust pastry stuffed with a mascarpone cream and blueberries that melt and mix with the cheese during cooking. The result is a creamy dessert with a sour note characteristic of berries. If you want to lighten the recipe you can make the cream with vegetable cream instead of mascarpone or create a version with custard.

Preparation Blueberry flan

  1. Sift the flour on the work surface and arrange it in a heap. Place the egg yolks and a pinch of salt in the center, start mixing with your hands, then add the butter at room temperature and 75 grams of sugar. Work with your hands and finally add the grated zest of half a lemon.
  2. Knead the dough until you have a smooth and homogeneous dough, cover with cling film and let it rest in the refrigerator for 30 minutes.
  3. In the meantime, dedicate yourself to the cream: pour the mascarpone, the whole eggs, the remaining sugar and the grated zest of the remaining lemon into a bowl. Mix everything with an electric mixer until you have a homogeneous mixture, then add the whole and well washed blueberries. Integrate them by mixing with a spatula.
  4. Turn on the oven at 180 ° and let it heat up. Take back the shortcrust pastry, let it dissolve for 10 minutes and then roll it out on a floured surface.
  5. Line a mold covered with parchment paper with the pastry, also covering the edges. Prick with the tines of a fork, then pour all the cream with the blueberries into the mold.
  6. Bake in the oven for about 40 minutes, until the cream is firm and the base is well cooked.

Let the flan cool and serve with powdered sugar.

 


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