Blueberry/Kiwi Flan Recipe

5 2 2
Blueberry/Kiwi Flan Recipe
Blueberry/Kiwi Flan Recipe photo by Taste of Home
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Blueberry/Kiwi Flan Recipe

Read Reviews
5 2 2
Publisher Photo
This is a recipe that's fun to make, pretty to serve and tastes good, too. It's also versatile—you can use whatever fruits are your favorites.
MAKES:
16-20 servings
TOTAL TIME:
Prep: 45 min. + chilling
MAKES:
16-20 servings
TOTAL TIME:
Prep: 45 min. + chilling

Ingredients

  • CRUST:
  • 1/2 cup granulated sugar
  • 1/2 cup confectioners' sugar
  • 1/2 cup butter
  • 1/2 cup vegetable oil
  • 1 egg
  • 2 cups plus 2 tablespoons flour
  • 1/2 teaspoon cream of tartar
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon vanilla
  • CREAM CHEESE FILLING:
  • 1 package (8 ounces) cream cheese
  • 1/3 cup sugar
  • 1 teaspoon vanilla
  • FRUIT LAYER:
  • 3 cups washed and drained blueberries
  • 2 kiwifruit, peeled and sliced thin
  • CITRUS GLAZE:
  • 1/2 cup water
  • 1/2 cup orange juice
  • 2 tablespoons lemon juice
  • 1/4 cup granulated sugar
  • 1 tablespoon cornstarch

Directions

Mix crust ingredients together well until blended. (If desired, substitute store-bought refrigerated sugar cookie dough.) Grease two 12-in. pizza pans or tart pans with removable bottoms. Divide dough in pans; flatten with hands, dusting with flour if necessary. Build up a slight rim around edges. Bake at 350° for 10-12 minutes or until crust is golden brown. Cool. Carefully remove one crust to round platter (freeze other crust for later use). Cream together cheese filling ingredients; spread on crust. Spread blueberries and kiwi on top of cheese layer in decorative patter (other fruits such as strawberries, peaches, pineapple or bananas can be substituted if desired.) Refrigerate. Make glaze by combining all ingredients in saucepan; bring to a boil. Boil 1 minute; cool. Spread over fruit layer; refrigerate until serving time. Yield: 16-20 servings.
Originally published as Blueberry/Kiwi Flan in Country Woman July/August 1987, p29

Nutritional Facts

1 piece: 256 calories, 14g fat (6g saturated fat), 35mg cholesterol, 116mg sodium, 30g carbohydrate (17g sugars, 1g fiber), 3g protein.

  • CRUST:
  • 1/2 cup granulated sugar
  • 1/2 cup confectioners' sugar
  • 1/2 cup butter
  • 1/2 cup vegetable oil
  • 1 egg
  • 2 cups plus 2 tablespoons flour
  • 1/2 teaspoon cream of tartar
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon vanilla
  • CREAM CHEESE FILLING:
  • 1 package (8 ounces) cream cheese
  • 1/3 cup sugar
  • 1 teaspoon vanilla
  • FRUIT LAYER:
  • 3 cups washed and drained blueberries
  • 2 kiwifruit, peeled and sliced thin
  • CITRUS GLAZE:
  • 1/2 cup water
  • 1/2 cup orange juice
  • 2 tablespoons lemon juice
  • 1/4 cup granulated sugar
  • 1 tablespoon cornstarch
  1. Mix crust ingredients together well until blended. (If desired, substitute store-bought refrigerated sugar cookie dough.) Grease two 12-in. pizza pans or tart pans with removable bottoms. Divide dough in pans; flatten with hands, dusting with flour if necessary. Build up a slight rim around edges. Bake at 350° for 10-12 minutes or until crust is golden brown. Cool. Carefully remove one crust to round platter (freeze other crust for later use). Cream together cheese filling ingredients; spread on crust. Spread blueberries and kiwi on top of cheese layer in decorative patter (other fruits such as strawberries, peaches, pineapple or bananas can be substituted if desired.) Refrigerate. Make glaze by combining all ingredients in saucepan; bring to a boil. Boil 1 minute; cool. Spread over fruit layer; refrigerate until serving time. Yield: 16-20 servings.
Originally published as Blueberry/Kiwi Flan in Country Woman July/August 1987, p29

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Reviews forBlueberry/Kiwi Flan

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MY REVIEW
rbullis User ID: 3776775 228912
Reviewed Jul. 3, 2015

"It was easy to make and the glaze keeps the fruit fresh. I like to make it for the 4th of July with strawberries and blueberries. There isn't any left when I take it to potlucks. In a pinch I use store bought cookie dough for the crust."

MY REVIEW
lari1305 User ID: 5609894 25912
Reviewed Oct. 11, 2011

"This dish is DELICIOUS! It's wonderful as a summertime dessert :)"

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