Blueberrykiwi Flan Recipes

BLUEBERRY TART

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Mix flour, butter, and powdered sugar together until a dough forms. Press dough into a 9-inch tart pan with a removable bottom.
• Bake in the preheated oven until golden brown, about 20 minutes. Let cool slightly.
• Meanwhile, toss blueberries with cornstarch and place in a saucepan over low heat. Add sugar and lemon extract. Simmer, stirring gently to avoid crushing the berries, until sugar dissolves and filling thickens, 5 to 8 minutes.
• Pour blueberry filling over the cooled crust. Let cool before slicing.

FROZEN BLUEBERRY DAIQUIRIS

Steps:

• In a medium saucepan over medium-high heat, combine the sugar and 1/2 cup (120 ml) water and bring to a low boil, stirring until the sugar dissolves. Add the blueberries and reduce the heat to a simmer. Use a wooden spoon to crush the berries, allowing their juices to release, and continue to simmer for 20 minutes. Press the berry mixture through a fine-mesh sieve set over a bowl and discard the solids.
• In a blender, combine the berry syrup, rum, and lime juice. Add the ice and blend until smooth. Serve immediately.

BLUEBERRY/KIWI FLAN

Steps:

• In a large bowl, combine the crust ingredients together until blended. Divide dough in half; press onto the bottom and up the sides of greased two 12-in. pizza pans or tart pans with removable bottoms., Bake at 350° for 10-12 minutes or until crust is golden brown. Cool. Carefully remove one crust to round platter. Freeze the other crust for later use. May be frozen for up to 3 months. , In a large bowl, cream together cheese filling ingredients; spread on crust. Spread blueberries and kiwi on top of cheese layer in decorative pattern. Refrigerate. , For glaze, in a small saucepan, combining all the glaze ingredients; bring to a boil. Cook and stir for 1 minute or until thickened; cool. Spread over fruit layer; refrigerate until serving time.

BLUEBERRY FLAN

Steps:

• Mix all crust ingredients well. Pat on bottom and 1/2 way up 10" spring form pan. Next mix together the ingredients for the filling and spoon into the crust. Combine and mix the sour cream, egg yolks, sugar and extract. Spoon over the berries and bake 350 F - 1 1/4 hours. Cool, refrigerate and top with whipped cream when serving.

WILD BLUEBERRY FLAN

Steps:

• In large bowl, beat butter with sugar until blended. Beat in egg and almond extract. In separate bowl, whisk together flour, baking powder and salt. Pour over batter and stir until blended. Pat over bottom and 2-inches up side of greased 10-inch springform pan. Set aside. Toss blueberries with Liqueur and lemon rind. Spread over crust. In bowl, whisk together sour cream, egg yolks, sugar and almond extract. Spread evenly over blueberries. Bake in center of preheated 350 degree oven for 1 1/4 hours or until crust is golden and crisp. Let cool in pan on rack. Refrigerate for 4 hours or until chilled. Remove side of pan. Cut into wedges and serve.