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blackberry & soured cream flan

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It is that time of year when free Blackberries are easy to come by. Over at the Cricket club there's been a bumper harvest here at Nutty's, so, what could be better than Blackberry & Soured Cream Flan? I put them into the freezer the day we picked them and forgot all about them. It's a Sunday and as we are having a Roast Beef dinner, my mind went to hmm? PUDDING! Those succulent little tart berries came to mind, and flan was the Pudding I went for. I have included a recipe for the pastry but do feel free to use shop brought all-butter shortcrust.

Click the Method tab below to see a step-by-step guide on how to make my Blackberry & Soured Cream Flan, with pictures to guide you.

blackberry and soured cream flan 02

ingredients

Here's what you need :¬)

Ingredients for the pastry

  • 175g plain flour
  • pinch salt
  • 50g icing sugar
  • 100g diced chilled salted butter
  • 1 large egg whisked
  • 1 & 1/2 Tbls ice cold water

Ingredients for the filling

  • 170ml soured cream
  • 80ml double cream
  • 1 large egg
  • 6 Tbls sugar
  • 1 Tbls plain flour
  • 1 Tbls ground almounds

and the fruit

  • 500g Blackberries
  • *1 to 2 Tbls sugar

method

You are going to want to get your pastry all made rested & done and cooked prior to anything else. Then there will be plenty of time to sort your flan batter while your pastry cools.

ingredients
ingredients

Method for the pastry

  1. put all the dry ingredients into a mixer or bowl
  2. beat until you have a fine crumb
  3. add the wet ingredients and repeat until combined
  4. wrap in cling film in a round disk shape, chill for 15 to 20 minutes
  5. roll out on a floured surface until the depth of a £1 coin
  6. carefully place the pastry into the dish pushing the sides down & in
  7. prick the base of the pastry all over with a fork
prick the pastry
ingredients
  1. line with baking parchment then fill with rice
line with parchment & rice
pastry and rice in flan dish
  1. bake in a pre-heated 180c oven for 10 minutes
  2. remove the rice & paper, bake for another 10 minutes

Method for the filling

  1. whisk your sour cream, double cream & egg together
  2. add in sugar, flour & ground almounds, whisk until smooth
  3. set aside in the fridge
prep' the filling and
flan filling in bowl

for the fruit

  1. we are using foraged blackberries that have been washed & frozen
  2. place the blackberries into a bowl to defrost
  3. add sugar to the bowl to taste

Putting the dish together

  1. place half your fruit in the pastry base
  2. top with your cream filling mixture
cover with the filling
tart flan filling in flan dish
  1. now top off your dish with other half of the fruit
  2. bake @180c for 30 to 35 minutes
  3. once done the dish will have browned risen & bubbling arround each piece of fruit
  4. allow to cool for 30 mins, trim the edges with a knife then dust with a florish of icing sugar if you like
allow to cool
blackberry and soured cream flan 03
dust with icing sugar
blackberry and soured cream flan 02

And you are ready to serve Blackberry & Soured Cream Flan with clotted ice-cream :-)

where's the final picture?

Well, I have to confess, we ate it all before we thought of taking a picture or two! But, that's not entirely true, I did share half of it with a couple of my neighbours BEFORE we actually ate it all and trust me, we would have, because it was absolutely delightful :¬P

I'll publish the money shot next time I make it. I have enough blackberries left in the freezer to do so, so watch this space!