Parisian Flan, French Custard Tart
Calories: 17
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.
Ingredients
Rich shortcrust pastry
- 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
Pastry cream filling
- 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
Instructions
- 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.
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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