Berry and Flan Gateau
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(0 votes)
Difficulty:
moderate
Difficulty
Preparation:
10 min.
Preparation
ready in 2 h. 30 min.
Ready in
Ingredients
for
8
- Ingredients
- 8 ozs ready-rolled Shortcrust
- all-purpose flour (for dusting)
- 3 cups Blueberries
- 2 ½ cups water
- ½ cup caster sugar
- 8 medium eggs
- 1 tsp vanilla extract
- 1 cup Evaporated milk
- 1 Tbsp powdered sugar
- 1 cup Crème fraiche (to serve)
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.
