Nova Scotia Blueberry Flan
Discover the delightful elegance of Nova Scotia Blueberry Flan, a dessert that perfectly balances the buttery richness of a homemade tart crust with the vibrant sweetness of fresh, juicy blueberries. This recipe combines simple ingredients—like tangy lemon juice, aromatic cinnamon, and silky cornstarch—to create a luscious, glossy blueberry filling that nestles beautifully into the golden, flaky crust. Perfect for showcasing seasonal produce, this flan bakes to perfection with a bubbling edge and a tender, melt-in-your-mouth bite. Ideal for serving chilled, it pairs wonderfully with a dollop of whipped cream and a sprig of fresh mint for garnish. Whether you're hosting a dinner party or enjoying a special treat, this eye-catching dessert captures the flavors of Nova Scotia's wild blueberry bounty while impressing with its stunning presentation.
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Recipe Information
Ingredients
- 200 grams All-purpose flour
- 100 grams Unsalted butter (cold, cubed)
- 50 grams Granulated sugar
- 1 large Egg yolk
- 2 tablespoons Cold water
- 500 grams Fresh blueberries
- 2 tablespoons Cornstarch
- 1 tablespoon Lemon juice
- 0.5 teaspoons Ground cinnamon
- 100 grams Granulated sugar (for filling)
- Whipped cream (optional, for serving)
- Mint leaves (optional, for garnish)
Instructions
Preheat your oven to 375°F (190°C). Grease a 9-inch fluted tart pan with a removable bottom and set aside.
To make the crust, combine the flour and sugar in a large mixing bowl. Add the cold, cubed butter and use your fingertips or a pastry blender to rub the butter into the flour until the mixture resembles coarse crumbs.
Add the egg yolk and cold water to the mixture and knead gently until the dough comes together. Form it into a disk, wrap it in plastic wrap, and refrigerate for 20 minutes.
On a lightly floured surface, roll out the chilled dough to fit the tart pan, including up the sides. Gently press the dough into the pan and trim off any excess. Prick the base with a fork to prevent bubbling.
Line the dough with parchment paper and fill it with baking beans or pie weights. Bake for 15 minutes, then remove the weights and parchment paper and bake for another 5 minutes until the crust is lightly golden. Set aside to cool.
To make the blueberry filling, combine the blueberries, granulated sugar, cornstarch, lemon juice, and cinnamon in a medium saucepan. Cook over medium heat, stirring constantly, until the mixture thickens and becomes glossy (about 5-7 minutes). Remove from heat and let it cool slightly.
Pour the blueberry filling into the prepared crust, spreading it evenly with the back of a spoon or an offset spatula.
Bake the flan in the preheated oven for 20 minutes, or until the filling is set and bubbling slightly along the edges.
Remove the flan from the oven and allow it to cool completely to room temperature. Then, transfer it to the refrigerator to chill for at least 1 hour before serving.
Slice the chilled flan and serve with a dollop of whipped cream and a sprig of mint, if desired.
Nutrition Facts
Calories |
2483 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 94.3 g | 121% | |
| Saturated Fat | 57.1 g | 286% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 419 mg | 140% | |
| Sodium | 37 mg | 2% | |
| Total Carbohydrate | 392.1 g | 143% | |
| Dietary Fiber | 18.6 g | 66% | |
| Total Sugars | 203.1 g | ||
| Protein | 28.1 g | 56% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 132 mg | 10% | |
| Iron | 11.7 mg | 65% | |
| Potassium | 682 mg | 15% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
