This scrumptuous berry tart is perfect for a special occasion or posh afternoon tea.
For the sugar dough:
Put the butter, icing sugar, almonds, 70g flour and salt into a mixer on a high speed until smooth. Then turn the mixer to a low speed and slowly add 1 whole egg. Scrape down the bowl well and add 170g flour. Once fully combined, remove the ingredients from the mixer and roll out between 2 sheets of grease-proof paper to approx 2mm thickness. Refrigerate for 1 hour.
For the Alsatian filling:
Put the whipping cream, vanilla pod and butter into a saucepan and bring to just under the boil. Mix 125g sugar and 5 whole eggs together until emulsified. Add half of the whipping cream mixture into the sugar and egg mix. Mix until smooth, then add the rest of the whipping cream mixture. Sieve, putting to one side for later use.
Assembling the flan:
Butter a cake ring. Take the dough out of the fridge. Press the ring into the centre of the sugar dough. Using a round cutter cut rings out of the remainder of the sugar dough. Cut these rings exactly in half to form half moons. Put the first half moon on top of the cut ring base and against the side of the buttered ring. Align an overlapping ring to seal in the ring. Continue until the flan is covered on all sides. Bake the flan at 160c for 30 minutes.
Take the flan out of the oven and brush with egg yolk to seal any holes. Put the flan back in the oven and bake for a further 5 minutes, then remove again from the oven. Put the frozen blueberries in the centre of the warm flan and gently spread out towards the sides. Top the flan with the Alsatian cream and return to the oven at 180c for 45 minutes. Take the flan out of the oven and remove the cake ring. Serve warm.
Nutritional analysis per serving (4 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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