Blueberry Flan Group

Share this recipe!

Make this collection of individual berry desserts and you’ll have your very own blueberry flan group!

Blueberry Flan Group - a group of individual desserts inspired by The Blue Man Group!

The following post contains affiliate links, which means that at no extra cost to you we can make a tiny bit of money to help support this blog. Thank you!

Blue Man Group is a theatrical production company performing a combination of music, comedy, and state-of-the-art technology. Formed in 1991, the show has been seen by over 35 million people worldwide and has current productions in Las Vegas, Orlando, Boston, Chicago, New York City and Berlin. They have released various CD compilations (including Audio, The Complex, and Three), several DVDs (including How To Be A Megastar Live and The Complex Rock Tour Live), and have even published a book called Blue Man World – a must for every fan!

The show was created by three friends straight out of college, who developed a bald and blue character they called Blue Man (to evoke the word ‘human’). It started off as more of a statement, but their early ground-breaking performance moved and inspired audiences, leading to ongoing accolades, awards and genre-jumping opportunities.
While their successes are undoubtedly impressive, I do wonder what would happen if they had decided to call their character “Blue Flan”. Yes, that’s the kind of thing that keeps me awake at night. They may have had some international issues, because the word “flan” (as well as being just a funny word) means different things to different people. An American-style flan can be found right here on the blog: Col’ Flan River and The Music Flan.
However, an English-style flan is more like a tart: a pastry case with filling. And if you make several small individual fruit flans, you’ll have a group. And there you have it: Blueberry Flan Group. This recipe is for tangy lemon pastry cases filled with sweet almond filling, and dotted with ripe blueberries. The jam and liqueur glaze gives an indulgent finish.
To make the pastry, sift the flour and rub in the butter. Add the sugar and lemon rind (zest), then the water and mix to a firm dough. Wrap in clear film (plastic wrap) and chill for 20 minutes.
Roll out the pastry on a lightly floured surface and use to line six 10cm/4in loose based tartlet tins. Line with baking parchment or non-stick foil and baking beans and bake for 10 minutes.
Remove the paper/foil and beans and bake for a further 10 minutes. Remove from the oven.
Meanwhile, make the filling. Put the coffee in a bowl, pour the milk over and leave to infuse for four minutes. Cream the butter and sugar until pale. Beat in the egg, then add the almonds and flour. Strain in the coffee through a fine sieve and fold in.
Spread the coffee mixture in the pastry cases. Scatter the blueberries evenly over the filling and push them down slightly into the mixture. Bake in a preheated oven for 25 minutes or until firm.
Remove from the oven and allow to cool slightly. Heat the jam and liqueur in a small pan until melted. Brush over the flans and remove from the tins. Serve warm with a scoop of mascarpone or with crème fraiche or sour cream.

Blueberry Flan Group - a group of individual desserts inspired by The Blue Man Group!

Serves 6

Blueberry Flan Group
Save RecipeSave Recipe

Ingredients

    For the pastry:
  • 175g/6oz/1½ cups plain (all-purpose) flour
  • 115g/4oz/8 tbsp unsalted (sweet) butter
  • 25g/1oz/2 tbsp caster (superfine) sugar
  • finely grated rind of ½ lemon
  • 30ml/2 tbsp chilled water
  • For the filling:
  • 30ml/2 tbsp ground coffee
  • 45ml/3 tbsp nearly boiling milk
  • 50g/2oz/4 tbsp unsalted (sweet) butter
  • 50g/2oz/1/4 cup caster (superfine) sugar
  • 1 egg
  • 115g/4oz/1 cup ground almonds
  • 15ml/1 tbsp plain (all-purpose) flour, sifted
  • 225g/8oz/2 cups blueberries
  • 30ml/2 tbsp blackberry jam
  • 15ml/1 tbsp Amaretto or Cointreau
  • mascarpone, crème fraiche or sour cream, to serve

Instructions

  1. Preheat the oven to 190C/375F/Gas 5.
  2. For the pastry, sift the flour and rub in the butter.
  3. Add the sugar and rind, then the water and mix to a firm dough. Wrap in clear film (plastic wrap) and chill for 20 minutes.
  4. Roll out the pastry on a lightly floured surface and use to line six 10cm/4in loose based tartlet tins. Line with baking parchment or non-stick foil and baking beans and bake for 10 minutes. Remove the paper/foil and beans and bake for a further 10 minutes. Remove from the oven.
  5. Meanwhile, make the filling. Put the coffee in a bowl, pour the milk over and leave to infuse for 4 minutes. Cream the butter and sugar until pale. Beat in the egg, then add the almonds and flour. Strain in the coffee through a fine sieve and fold in.
  6. Spread the coffee mixture in the pastry cases. Scatter the blueberries evenly over the filling and push them down slightly into the mixture. Bake for 25 minutes until firm.
  7. Remove from the oven and allow to cool slightly. Heat the jam and liqueur in a small pan until melted. Brush over the flans and remove from the tin. Serve warm with a scoop of mascarpone or with crème fraiche or sour cream.
7.6.3
96
http://lifeisacabernet.org/blueberry-flan-group/

Thank you to Virginia for the recipe and photo!

Share this recipe!
  Recipe not showing in the right measurements? Check our handy recipe conversion chart!

Leave a Comment