Blueberry Flan Tart


I wish I had the energy to write a better post about this cute tart. My mind, however, is consumed with too many things right now, leaving little room for more creative prose.

The blueberry flan filling is fresh and light from the yogurt and lemon zest. And 3 cups of blueberries? Oh, yes! As for the crust, though I liked it, it wasn’t as good as my favorite sweet tart dough recipe from TipTopf.

Enjoy!

Blueberry Flan Tart (adapted from The Three Cheeses)

INGREDIENTS

Crust:

scant 1 1/2 cups all purpose flour

1/2 cup sugar

1 1/2 tsp baking powder

generous 1/3 cup cold butter, diced

1 large egg

1 tsp vanilla

3 cups fresh or frozen blueberries (frozen may take longer to bake)

Filling:

2 tbsp all purpose flour (Forgot to add this, but turned out OK)

2 cups plain yogurt (I used non-fat, which was fine)

1 large egg

2/3 cup sugar

2 tsp lemon or lime zest, finely grated

1 tsp vanilla

pinch each of salt and vanilla

METHOD

  1. In bowl or with a food processor, combine crust ingredients until well mixed. Refrigerate for 30 minutes.
  2. Press doug somewhat firmly into a large (10″ or about 25 cm) cake tin or springform pan.
  3. Whisk or process together the filling ingredients until very smooth. Set aside.
  4. Sprinkle blueberries over top of the crust.
  5. Pour prepared filling over blueberries.
  6. Place cake pan in oven and bake at 375 F / 185 C for about 60 minutes, until nice and golden on the top. Serve warm or cool. (Joni, one of the Three Cheeses, suggests waiting overnight before cutting into, which is what I did. It was a good idea–the next day, the custard had firmed up even more and the crust had softened slightly, but was still nice and crumbly!)

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