Berry and Flan Gateau

0
Average: 0 (0 votes)
(0 votes)
Berry and Flan Gateau
share Share
print
bookmark_border Copy URL
Difficulty:
moderate
Difficulty
Preparation:
10 min.
Preparation
ready in 2 h. 30 min.
Ready in
Calories:
450
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie450 kcal(21 %)
Protein10.8 g(11 %)
Fat24.11 g(21 %)
Carbohydrates45.39 g(30 %)
Sugar added13.49 g(54 %)
Roughage1.33 g(4 %)
Vitamin A173.94 mg(21,743 %)
Vitamin D2.03 μg(10 %)
Vitamin E5.37 mg(45 %)
Vitamin B₁0.12 mg(12 %)
Vitamin B₂0.45 mg(41 %)
Niacin1.54 mg(13 %)
Vitamin B₆0.04 mg(3 %)
Folate67.11 μg(22 %)
Pantothenic acid0.27 mg(5 %)
Vitamin B₁₂1.3 μg(43 %)
Vitamin C5.98 mg(6 %)
Potassium141.5 mg(4 %)
Calcium147.96 mg(15 %)
Magnesium11.69 mg(4 %)
Iron0.87 mg(6 %)
Iodine60 μg(30 %)
Zinc0.34 mg(4 %)
Saturated fatty acids10.91 g
Cholesterol209.13 mg

Ingredients

for
8
Ingredients
8 ounces ready-rolled Shortcrust
all-purpose flour (for dusting)
3 cups Blueberries
2 ½ cups water
½ cup caster sugar
8 medium eggs
1 teaspoon vanilla extract
1 cup Evaporated milk
1 tablespoon powdered sugar
1 cup Crème fraiche (to serve)
How healthy are the main ingredients?
Blueberryegg
Product recommendation
Rotate the tart halfway through baking to ensure even cooking of the pastry.

Preparation steps

1.
Preheat the oven to 150°C(130° fan)|300F|gas 2.
2.
Roll out the pastry on a lightly floured surface into a large round approximately 1 cm | 1/2" thick. Use it to line the base and sides of a 20 cm | 8" fluted tart tin, cutting away any excess pastry.
3.
Prick the base with a fork and fill with the blueberries.
4.
Combine the water with the sugar and vanilla extract in a saucepan. Cook over a moderate heat, stirring, until the sugar has dissolved.
5.
Remove from the heat and leave it to cool. Beat the eggs in a mixing bowl and gently whisk into the syrup along with the evaporated milk.
6.
Strain the filling into a jug and pour over the blueberries in the pastry. Bake for 1 hour 30 - 45 minutes until the pastry is cooked and the filled is set.
7.
Increase the oven to 200°C(180° fan)|400F|gas 6 and bake for a further 5 - 10 minutes until golden on top.
8.
Remove to a wire rack to cool before serving with a dusting of icing sugar and creme fraiche on the side.