Parisian Flan French Custard Tart
This Parisian flan is a classic French custard pie I made into a tart. Rich, buttery shortcrust pastry is filled with creamy pastry cream and baked until it is blistered on the top. This decadent dessert is best made a day ahead, which makes it perfect for entertaining.
Parisian Flan, a cherished classic in French patisseries, is a delightful dessert that combines the elegance of a creamy custard filling with the rustic charm of a buttery pastry crust. Unlike its crustless Spanish counterpart, the French version is encased in a tender, flaky shortcrust pastry, offering a satisfying contrast of textures that makes each bite a multisensory experience.
Why is this the best Parisian flan?
- Rich and Creamy Texture: The combination of heavy cream and milk in the filling ensures a decadently smooth, creamy texture, a hallmark of a high-quality flan.
- Balanced Sweetness: By carefully balancing the sugar in both the crust and the filling, this recipe achieves a perfect level of sweetness that complements the vanilla without overpowering it.
- Simple Ingredients, Exquisite Outcome: Although the ingredients list is straightforward and accessible, the final product tastes sophisticated and luxurious, proving that you don’t need unique ingredients to create a delightful dessert.
- Versatility in Serving: You can serve this flan tart warm or chilled, making it suitable for a variety of dining occasions and preferences. It pairs beautifully with fresh fruit, whipped cream, or simply on its own.
- Detailed Instructions: The recipe provides detailed step-by-step instructions, ensuring that even those new to baking can follow along easily and achieve a great result.
- Classic Appeal with a Gourmet Touch: The vanilla-infused flan is a timeless favorite, but preparing it in a shortcrust pastry adds a gourmet touch that elevates this dessert from ordinary to extraordinary.
Ingredients and substitutes
- Purpose: Provides the structure for the pastry. You can also use a gluten-free flour blend as a gluten-free option, or pastry flour for a slightly finer texture.
- Egg Yolks: Thicken the filling and enrich its color and texture. Cornstarch or arrowroot powder for a thicker texture without eggs, though the richness will be less.
- Sugar: Sweetens the filling and affects the texture. You can also use honey or maple syrup, but they will slightly alter the flavor.
- Heavy Cream: Provides the flan’s creamy texture and rich flavor. Full-fat coconut milk is a dairy-free alternative that still maintains creaminess.
- Milk: Balances the richness of the heavy cream and adds to the custard volume. You can also use almond milk, soy milk, or oat milk for a dairy-free option.
- Cornstarch: Acts as a thickener for the filling, ensuring it sets properly. You can also use arrowroot powder or tapioca starch as a one-to-one substitute.
- Vanilla Extract: Enhances the flan’s flavor. Vanilla bean paste for a more intense vanilla flavor, or almond extract for a different but complementary flavor.
Step-by-step: Parisian flan recipe
- Prepare the Shortcrust Pastry: In a large bowl, mix the flour and salt. Add the cold, cubed butter and rub it into the flour using your fingertips until the mixture resembles breadcrumbs. Stir in the sugar. Add the egg and mix to form a dough. If necessary, add only a tablespoon or two of cold water to bring the dough together. Flatten the dough into a disc, wrap it in plastic wrap, and chill it in the refrigerator for at least 30 minutes.
- Flan filling: Whisk the egg yolks, sugar, salt, and cornstarch in a saucepan until light and fluffy. Gradually add the heavy cream and whole milk. Cook over medium heat, stirring constantly, until the mixture thickens and begins to bubble. Remove from heat and stir in the vanilla extract.
- Oven: Preheat your oven to 180°C/350°F/Gas mark 4.
- Partially bake the crust: Prick the bottom with a fork, line it with parchment paper, and fill it with pie weights or dried beans. Bake for about 15 minutes. Roll out the chilled dough on a lightly floured surface to fit into your tart pan. Press the dough into the pan and trim the edges.
- Bake: Pour the flan filling into the crust and smooth the top. Bake for 35-45 minutes, or until the filling is set and the top is golden brown.
- Cool: Allow to cool completely before slicing and serving.
Tips for Success
- Chill the Dough: Properly chilling the shortcrust pastry dough before rolling it out helps prevent shrinking during baking. It also makes the dough easier to handle and keeps the butter from melting before the tart goes into the oven, which is crucial for achieving a flaky crust.
- Blind Bake the Crust: Pre-baking the crust (known as blind baking) before adding the filling helps prevent a soggy bottom. Line the pastry with parchment paper and fill it with baking beans or dried pulses to keep the dough from puffing up.
- Smooth Filling: To ensure the filling is smooth and lump-free, whisk the egg yolks and sugar until well combined, and then slowly incorporate the hot cream and milk. If concerned about lumps, strain the mixture through a sieve before pouring it into the crust.
- Avoid Overcooking: The flan filling should be just set with a slight jiggle in the center when removing it from the oven. It will continue to set as it cools. Overcooking can cause the flan to split or develop a rubbery texture.
- Cool Gradually: Allow the flan to cool gradually in a draft-free area to prevent the surface from cracking. Once it reaches room temperature, chill it in the refrigerator to fully set, which makes it easier to slice.
- Use Quality Ingredients: Since the recipe has relatively few ingredients, each one significantly impacts the flavor and texture. Using high-quality butter, fresh cream, and real vanilla extract can make a noticeable difference in the final product.
- Check for Doneness Correctly: The flan is done when the edges are set, but the center still wobbles slightly when gently shaken. It should not be liquid, but it should not be completely firm like a cake.
- Serve Properly: For clean slices, use a sharp knife dipped in hot water and wiped clean between cuts. This method gives you neat, professional-looking slices.
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Frequently asked questions
Store the flan tart in the refrigerator, covered, for up to 4 days. Cover it tightly to prevent it from absorbing other flavors and odors from the fridge. 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.
Yes, you can prepare the shortcrust pastry ahead of time. You can refrigerate the dough for up to three days or freeze it for up to a month. Just thaw overnight in the refrigerator before using.
The flan is done when the edges are set, but the center still has a slight jiggle to it. It should not be liquid but shouldn’t be completely firm either. It will continue to set as it cools.
To prevent cracking, avoid overbaking the flan and ensure it cools gradually. Also, maintaining a consistent oven temperature and avoiding frequent door openings can help.
It is the eggs in the mixture that can curdle when overheated. Low heat and constant stirring are the best ways to thicken the pastry cream.
I do not recommend freezing, as it can alter the custard’s texture, making it watery or grainy upon thawing.
If the edges of the crust are browning too quickly, cover them with strips of aluminum foil or a pie shield during baking.
For a dairy-free version, you can use full-fat coconut milk or almond milk for the milk and coconut cream for the heavy cream. These substitutes will maintain a creamy texture but will impart a slight coconut or nutty flavor.
To make a gluten-free tart crust, substitute the all-purpose flour with a gluten-free flour blend designed for baking. Ensure it includes xanthan gum or add a small amount to help bind the dough.
To make an egg-free version, use cornstarch or a vegan egg replacer as the thickening agent. Note that this will change the texture slightly and won’t be as rich as the traditional egg-based flan.
If your flan isn’t setting, it could be due to underbaking, incorrect measurements of thickening agents like cornstarch, or not allowing it to cool and set completely in the refrigerator. Ensure you follow the recipe closely and give it enough time to set after baking.
Parisian Flan, French Custard Tart
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
Ingredients
- 1½ cup (190 g) All-purpose flour
- 2 tbsp (16 g) Powdered sugar
- ¼ tsp Salt
- ½ cup (113 g) Butter unsalted
- 1 large Egg yolk
- 2 – 4 tbsp Ice water
- 1 tsp Vanilla extract
- 2 large Egg yolks
- ¼ cup (50 g) Granulated sugar
- 2 tbsp Cornstarch or tapioca starch
- 1 cup (240 ml) Heavy cream
- 1 cup (240 ml) Whole Milk
- 1 Vanilla Bean or ½ tsp bean paste
Method
- Prepare the Shortcrust Pastry: In a large bowl, mix the flour and salt. Add the cold, cubed butter and rub it into the flour using your fingertips until the mixture resembles breadcrumbs. Stir in the sugar. Add the egg and mix to form a dough. Add only a tablespoon or two of cold water to bring the dough together if necessary. Flatten the dough into a disc, wrap it in plastic wrap, and chill it in the refrigerator for at least 30 minutes.1½ cup All-purpose flour, 2 tbsp Powdered sugar, ¼ tsp Salt, ½ cup Butter, 1 large Egg yolk, 2 – 4 tbsp Ice water, 1 tsp Vanilla extract
- Flan filling: Whisk the egg yolks, sugar, salt, and cornstarch in a saucepan until light and fluffy. Gradually add the heavy cream and whole milk. Cook over medium heat, stirring constantly, until the mixture thickens and begins to bubble. Remove from heat and stir in the vanilla extract.2 large Egg yolks, ¼ cup Granulated sugar, 2 tbsp Cornstarch, 1 cup Heavy cream, 1 cup Whole Milk, 1 Vanilla Bean
- Oven: Preheat your oven to 180°C /350°F/ Gas mark 4.
- Partially bake crust: Roll out the chilled dough on a lightly floured surface to fit into your tart pan. Press the dough into the pan and trim the edges. Prick the bottom with a fork, line it with parchment paper, and fill it with pie weights or dried beans. Bake for about 15 minutes.
- Bake: Pour the flan filling into the crust and smooth the top. Bake for 35-45 minutes or until the filling is set and the top is golden brown.
- Cool: Allow to cool completely before slicing and serving.
Notes
- Chill the Dough: Properly chilling the shortcrust pastry dough before rolling it out helps prevent shrinking during baking. It also makes the dough easier to handle and keeps the butter from melting before the tart goes into the oven, which is crucial for achieving a flaky crust.
- Blind Bake the Crust: Pre-baking the crust before adding the filling (known as blind baking) helps prevent a soggy bottom. Line the pastry with parchment paper and fill it with baking beans or dried pulses to keep the dough from puffing up.
- Smooth Filling: To ensure the filling is smooth and lump-free, whisk the egg yolks and sugar until well combined and then slowly incorporate the hot cream and milk. If concerned about lumps, strain the mixture through a sieve before pouring it into the crust.
- Avoid Overcooking: The flan filling should be just set with a slight jiggle in the center when removing it from the oven. It will continue to set as it cools. Overcooking can cause the flan to split or develop a rubbery texture.
- Cool Gradually: Allow the flan to cool gradually in a draft-free area to prevent the surface from cracking. Once it reaches room temperature, chill it in the refrigerator to fully set, which makes it easier to slice.
- Use Quality Ingredients: Since the recipe has relatively few ingredients, each one significantly impacts the flavor and texture. Using high-quality butter, fresh cream, and real vanilla extract can make a noticeable difference in the final product.
- Check for Doneness Correctly: The flan is done when the edges are set but the center still wobbles slightly when gently shaken. It should not be liquid, but it should not be completely firm like a cake.
- Serve Properly: For clean slices, use a sharp knife dipped in hot water and wiped clean between cuts. This method gives you neat, professional-looking slices.
Equipment you will need
Nutrition
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Can you freeze the Parisian Custard Flan?
I don’t like feezing custard-based desserts because they tend to become grainy in texture when they thaw.
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.
Dee this recipe is for a 7-inch tart. Thanks
Is the powdered sugar in the crust supposed to be almond flour? The ingredients list says powdered sugar but the instructions say almond flour
Hey Deanna. The almond meal is an optional ingredient (I have made it clearer now) Thanks for brining it to my attention
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?
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?