In the bowl of a stand mixer with the paddle attachment cream butter and sugar for just a minute until well combined. Add the vanilla extract, salt, and egg yolk. Combine well.Pro tip - we do not want to add too much air into our pastry so do not cream for too long.
Add the flour and almond meal. Combine well but do not overmix. Pro tip - we do not want to activate any gluten so do not overmix. just combine until you have not dry flour.
Make a disc and wrap it in plastic wrap. Chill the dough in the refrigerator for at least two hours, preferably overnight.Pro tip - this dough does need to chill until it is firm enough to roll otherwise it will be sticky when rolling needing excess flour which we want to avoid.
When chilled roll on a lightly floured surface about 2 inches larger than the circumference of the tart pan or to about ⅛ inch thickness.
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.Pro tip - this is a very forgiving dough so if you do break it, just patch it up with the trimmings.
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 and vanilla extract. Followed by the cream and milk. Stirring constantly to avoid lumps.
Place it on medium heat and stir continuously until thick and creamy.Pro tip - it is very important to keep the heat to medium-low and stir continously to prevent the milk scorching at the bottom.
Add the mango puree - and combine well. Strain in a bowl through a sieve and cover with plastic wrap making sure the plastic touches the top surface of the cream.Pro tip - straining will remove any curdles eggs and give a smooth creamy texture.
Let it cool to room temperature, then place in the fridge to chill.
Preheat the oven at 375°F / 190°C/ Gas Mark 5
Line the chilled dough with parchment paper. Pro tip – to ensure the parchment paper conforms 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.
Reduce the oven temperature to 350 F /177 C/ Gas Mark 4
Remove the pie weights and parchment paper. Then, fill the tart with pastry cream filling, using a spatula to smooth the top.
Bake on the middle rack for 15 minutes. Then, cover the edges with a pie shield or aluminum foil to prevent the crust from getting too dark.Pro tip - While we want the blisters on the flan we also want to prevent the edges from getting burnt so make sure to cover the edges.
Continue to bake for 10 to 15 minutes more until blistered on the top.
Remove from the oven, and 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.
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, will the cornstarch in the mixture activate and thicken the custard.
Cook the pastry cream until it is thick. You want it to not just coat the back of the spoon but much thicker than that.
Cool the pastry cream to room temperature before you pour it into the tart pan. This will prevent curdling.
Bake the tart until it has blistered on top, that is the mark of a beautiful flan.
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