Flan with wild berries and almonds
6 servings
60 minutes
Flan with forest berries and almonds is an exquisite European dessert that combines a crispy shortcrust pastry with a rich berry filling. The history of flan traces back to classic French cuisine, where this delicate pie with various fillings became a popular treat. This version features a fragrant blend of lingonberries, black and red currants that provide a sweet-tart flavor and refreshing note. Almonds add a light nutty crunch, perfectly complementing the dessert's texture. Flan is served warm or chilled and can be garnished with powdered sugar or a scoop of vanilla ice cream. It is a wonderful treat for cozy family evenings or festive tea parties, impressing with its simplicity and elegance.
1
Mix the shortcrust pastry. Cover with parchment paper, place peas or beans on top. Bake in the oven at 180 degrees for 30 minutes until golden crust forms.
- Shortcrust pastry: 500 g
2
Wash the berries, mix with sugar and egg.
- Lingonberry: 200 g
- Blackcurrant: 200 g
- Redcurrant: 200 g
- Sugar: 200 g
- Chicken egg: 1 piece
3
Remove the dough from the oven, take off the parchment paper. Make small holes with a fork (see photo), sprinkle with semolina (to prevent the berries from escaping).
- Semolina: to taste
4
Place the berries. Put the dough in the oven. Bake at the same temperature for 30 minutes.
- Lingonberry: 200 g
- Blackcurrant: 200 g
- Redcurrant: 200 g
5
Sprinkle with almonds.
- Almond: to taste
