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By Roland Zanin



Ingredients for one tart (serves 8)


Sweet shortcrust pastry (make the day before)

250 g icing sugar

300 g butter

3 eggs

60 g ground almonds

5 g salt

500 g flour


Just-set flan filling

100 g milk

200 g cream

70 g sugar

120 g egg


Light vanilla custard

180 g milk

1 vanilla pod

40 g sugar

4 egg yolks

50 g cream

6 gold gelatine leaves

500 g whipped cream





Sweet shortcrust pastry (make the day before)

Soften the butter and mix in the icing sugar and salt, then add the eggs and finally the flour. Be careful not to overwork the dough. Wrap in cling film and set aside in the refrigerator.


Just-set flan filling

Combine all the ingredients and mix well. Preheat the oven to 170°C. Roll out the pastry with a rolling pin, then use it to line an 8-serving flan ring. Leave to rest for 30 minutes in the refrigerator, then precook the tart until it is about 80% done (very light brown in colour). Leave to cool, then add a generous helping of blueberries and pour the flan filling mixture over the top. Finish cooking the tart at 170°C for 10 minutes.


Light vanilla custard

Make a crème anglaise, boil the milk with the vanilla pod and half of the sugar. Take the other half of the sugar and add the egg yolks. When the milk is boiling, pour it over the yolks and heat the crème anglaise to 81-82°C. In a separate bowl weigh out the first quantity of cream and gelatine, mix together and add the warm crème anglaise (70°C). Whip the remaining cream and add to the rest of the mixture at 30°C. Pour this into a tart tin slightly smaller than the one for the blueberry flan. (You will need to line it with cling film to make sure the vanilla custard does not escape.) Put aside in a very cold place (minimum 2 hours). Turn out the light vanilla custard and place it carefully on top of the blueberry flan.

Decorate your tart with blueberries.

Member author
Roland ZANIN

Roland Zanin welcomes you to his two shops in the Mont Blanc valley, where tradition and modernism combine, making this a top destination for food lovers. His fine cakes and pastries, where creativity mingles with originality, will surprise even the most demanding palate. The subtlety of his chocola [...]

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