This Parisian flan is a classic French custard pie, which I made into a tart. Rich, buttery shortcrust pastry is filled with creamy pastry cream and baked until it is blistered on the top. A decadent dessert that’s best made a day ahead, which makes it perfect to entertain.
Table of Content
Almost every trip to Paris, I'd indulge in a custard-based dessert because I am crazy about pastry cream. Well, in general, I love making and enjoying desserts but pastry cream has a special place for me. I think it's the most versatile element of dessert making with so many possibilities.
About this Parisian flan
This is a surprisingly simple and easy dessert to make but requires some planning. There are two components to this Parisian flan.
- The shortcrust pastry - you can make it yourself from scratch as I have in the recipe and video. Or You can use ready-to-roll store-bought pastry.
- The pastry cream - this can be made up to two days in advance. Just give it a good whip to make it workable again before adding it to the tart shell.
Timeline for making this French custard pie
- Prepare the shortcrust pastry (10 min)
- Chill the pastry - 30 mins to overnight
- Prepare the pastry cream - 15 mins
- Chill the pastry cream - 30 mins to overnight.
- Roll and prebake the shortcrust pastry - 20 mins
- Assemble and bake - 30 mins
- Cool - 4 hrs to overnight.
Ingredients and substitutes
- Shortcrust pastry - I am using homemade shortcrust pastry but you can certainly use store-bought ready to roll shortcrust pastry. If you choose to use homemade I do have two shortcrust pastry recipes - one using the crumbling method similar to a pie crust and other using the creaming method as shown in the video for this recipe.
- Egg yolks - the color of the pastry cream is largely dependant on the color of the egg yolks. Personally, I like to use organic free-range eggs.
- Cream - Adds richness but also keeps the pastry cream thick. I recommend you do not use less than 32 to 38 % fat
- Milk - of course, full-fat milk, no low-fat or skimmed will work in this recipe.
- Cornstarch - I like using fewer egg yolks and more cornstarch which is the secret to keeping this flan fool-proof. With this method, you will not have the pastry cream split on you.
Step by step instructions
Rich shortcrust pastry
- See a video of me making the rich shortcrust pastry.
- Cream butter and sugar for just a minute until well combined.
- Add the vanilla, salt and egg yolk – combine well.
- Lastly, fold the flour and almond meal – fold until combined.
- Make a disc and wrap in plastic/cling wrap.
- Chill the dough in the refrigerator for at least two hours, preferably overnight.
- Roll about 2 inches larger than the circumference of the tart pan.
- Line the tart and trim excess dough at the edges
- Use the trimming to patch any cracks or gaps that may be in the dough.
- Chill for a minimum of 15 minutes.
Prepare pastry cream
- In a heavy-bottom saucepan combine egg yolks and sugar.
- Add the cornstarch - combine well with a whisk.
- Then, add the salt, vanilla.
- Followed by the cream and milk.
- Place it on medium heat and stir continuously until thick and creamy.
- Strain in a bowl through a sieve and cover with plastic wrap making sure the plastic touches the top surface of the cream.
- Let cool completely. Then, place in the fridge to chill.
Assemble
- Preheat the oven at 190 C/ 375F.
- Line the chilled dough with parchment paper or foil.
Tip – to ensure the parchment paper or foil conform to the shape of the pan, just crumple the paper into a ball with your hands. Open it up and the scrunched paper will behave itself. - Fill the inside of the shell with pie weights (over the parchment paper).
- Bake for 15 minutes until the edges are lightly starting to brown.
- Remove the pie weights and parchment paper.
- Reduce the oven temperature to 180 C / 360.
- Fill the tart with pastry cream filling, use a spatula to smooth the top.
- Bake on the middle rack for 15 minutes. Then cover the edges with a pie shield or foil to prevent the crust from getting too dark.
- Continue to bake for 10 to 15 minutes more until blistered on the top.
- Remove from the oven, let cool
- Then, place in the refrigerator for at least 4 to 6 hours.
- This is a rich dessert and can be served on its' own.
Frequently asked questions
How long will this Parisian flan keep?
A French custard tart is best eaten within two days. However, it will keep in the fridge for 3 to 4 days. The custard will get drier over time though.
Why and how do I prevent my custard from curdling?
It is the eggs in the mixture that can curdle when overheated. Low heat and constant stirring is the best way to thicken the pastry cream.
Can I use flour instead of cornstarch?
yes, you can use about 3 tablespoon of flour instead of the cornstarch. Flour thickens faster than cornstarch.
Can I add fruit puree to this French custard tart?
yes, you can replace half cup milk with ½ cup fruit puree. Personally, I like to add the fruit puree later just as I did in my recipe for Mango Tart - Parisian Flan.
Can I add chocolate to this custard tart?
I do have a chocolate custard tart that is similar to this and absolutely delicious.
Is this the same as baked flan?
Yes, but this one is baked in a tart shell as compared to the regular baked in the pan over caramel. Try my Apricot flan
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Printable Recipe
Parisian Flan, French Custard Tart
Print Pin Rate Share by Email Share on FB Save GrowCalories: 343kcal
Adjust Servings Here: 9 servings
Description
The Parisian flan is a classic French custard pie which I made into a tart. Rich, buttery shortcrust pastry is filled with creamy pastry cream and baked until it is blistered on the top. A decadent dessert that’s best made a day ahead which makes it perfect to entertain.
Video
Conversions Used
1 lb = 453 grams, 1 cup = 240 ml, 1 stick = 113g, 1 tbsp= 15 ml, 1 tsp= 5 ml,
Ingredients
Makes one 7-inch tart
Rich shortcrust pastry
- 1 ½ cup (1.50 cups) All-purpose flour
- 2 tablespoon (30 g) Almond meal ((optional) )
- ½ cup (0.5 cups) Butter (unsalted)
- 2 tablespoon (30 g) Powdered sugar
- ⅛ teaspoon Salt
- 1 Egg yolk (large)
- 1 teaspoon Vanilla extract
Pastry cream filling
- 4 Egg yolks
- 2 tablespoon (50 g) Castor sugar
- 4 tablespoon Cornstarch
- ¾ cup (180 ml) Whipping cream
- 1 cup (240 ml) Milk
- 1 (1) Vanilla Bean (or bean paste)
Instructions
Rich shortcrust pastry
- See a video of me making the rich shortcrust pastry
- Cream butter and sugar for just a minute until well combined
- Add the vanilla, salt and egg yolk – combine well.
- Lastly, fold the flour and almond meal – fold until combined.
- Make a disc and wrap in plastic/cling wrap
- Chill the dough in the refrigerator for at least two hours, preferably overnight.
- Roll about 2 inches larger than the circumference of a 7-inch tart pan.
- Line the tart and trim excess dough at the edges
- Use the trimming to patch any cracks or gaps that may be in the dough.
- Chill for a minimum of 15 minutes
Pastry cream filling
- In a heavy-bottom saucepan combine egg yolks and sugar.
- Add the cornstarch – combine well with a whisk
- Then add the salt, vanilla
- Followed by the cream and milk
- Place it on medium heat and stir continuously until thick and creamy
- Strain in a bowl through a sieve and cover with plastic wrap making sure the plastic touches the top surface of the cream
- Let cool completely, then place in the fridge to chill.
Assemble
- Preheat the oven at 190 C/ 375F
- Line the chilled dough with parchment paper or foil
- Tip – to ensure the parchment paper or foil conform to the shape of the pan – just crumple the paper into a ball with your hands. Open it up and the scrunched paper will behave itself.
- Fill the inside of the shell with pie weights (over the parchment paper)
- Bake for 15 minutes until the edges are lightly starting to brown.
- Remove the pie weights and parchment paper
- Reduce the oven temperature to 180 C / 360
- Fill the tart with pastry cream filling, use a spatula to smooth the top.
- Bake on the middle rack for 15 minutes. Then cover the edges with a pie shield or foil to prevent the crust from getting too dark.
- Continue to bake for 10 to 15 minutes more until blistered on the top.
- Remove from the oven, let cool
- Then place in the refrigerator for at least 4 to 6 hours.
- This is a rich dessert and can be served on its’ own.
Recipe Notes & Tips
- Use all egg yolks, no egg whites. Egg yolks will thicken while egg whites will curdle. If you want to use fewer egg yolks increase the quantity of cornstarch but don't use egg whites.
- Use full-fat milk and cream - otherwise, the custard will not set
- Cook the pastry cream on low heat to prevent the eggs from curdling.
- When cooking pastry cream it is ok to take it on and off the heat to prevent curdling.
- You must cook the pastry cream custard until it comes to a boil only then with the cornstarch in the mixture activate and thicken the custard.
- Cook the pastry cream until its thick. You want it to not just coat the back of the spoon but much thicker than than
- Cool the pastry cream to room temperature before you pour it into the tart pan. This will prevent curdling.
- Prebake the pastry crust this will give a nice crisp shortcrust pastry
- Use a pie shield or aluminum foil to cover the edges and prevent the crust from getting too brown.
- Bake the tart until it has blistered on top, that is the mark of a beautiful flan
Nutrition Information
Calories: 343- kcalCarbohydrates: 33- gProtein: 5- gFat: 21- gSaturated Fat: 12- gCholesterol: 165- mgSodium: 144- mgPotassium: 73- mgFiber: 1- gSugar: 10- gVitamin A: 784- IUVitamin C: 1- mgCalcium: 55- mgIron: 1- mg
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
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jacinta cossa
Can you freeze the Parisian Custard Flan?
Veena Azmanov
I don't like feezing custard-based desserts because they tend to become grainy in texture when they thaw.
Dee
I want to make this but I have no idea what size tart pan to use. The pictures and the recipes kind of look like it’s little individual size. And the amount of milk another liquid only totals 1 1/2 cups. Can you please tell me what size tart pan to use?
I also say you have options to increase the size.
Veena Azmanov
Dee this recipe is for a 7-inch tart. Thanks
Deanna Kilgore
Is the powdered sugar in the crust supposed to be almond flour? The ingredients list says powdered sugar but the instructions say almond flour
Veena Azmanov
Hey Deanna. The almond meal is an optional ingredient (I have made it clearer now) Thanks for brining it to my attention
Steeevyo
For the custard i followed the exact measurements but the custard immediately got way too hard.
I added milk and cream to keep it smooth. Is the Corn starch ammount correct?
Veena Azmanov
Hey Steeevyo, Yes, the cornstarch in 4 tbsp which is correct. You need to cook it slowly not too fast otherwise it can curdle too. Keep the heat on low or medium-low. Was the finished tart ok?