Flan Pâtissier, also known as French Custard Tart, is a delicious and creamy dessert that offers a delightful balance of textures. With its buttery crust and smooth custard filling, this classic French treat is perfect for any occasion. Whether enjoyed as a special dessert or served at a gathering, Flan Pâtissier is sure to impress.
Why Make This Recipe
Making Flan Pâtissier at home is a rewarding experience. The combination of fresh ingredients and the traditional cooking process brings out rich flavors that store-bought desserts simply can’t match. This recipe allows you to customize the sweetness and richness to your liking. With just a few simple steps, you can create a stunning dessert that is both indulgent and satisfying.
How to Make Flan Pâtissier
Ingredients
- 1 litre / 1 quart full-fat milk
- 2 vanilla beans (seeds scraped, beans reserved, Note 1)
- 1 cup caster sugar (separated)
- 120g / 4.2 oz egg yolks (about 6 to 7 large eggs, 100 ml, Note 2)
- 1 large egg (55 – 60g / 2 oz)
- 7 tbsp (70g) cornflour/cornstarch (scoop and level, Note 3)
- 50g (5 tbsp) unsalted butter (cut into 1cm cubes, cold)
- 2 sheets frozen butter puff pastry (25cm / 10″ squares, 185g/6oz each, Note 4)
- 1 egg yolk (whisked)
- Butter (for greasing)
Directions
Creme Patissiere:
- In a saucepan, heat the milk with the reserved vanilla beans and their seeds over medium heat. Bring it to a simmer.
- In a bowl, whisk together the sugar, egg yolks, and cornflour until well combined.
- Gradually pour the hot milk into the egg mixture, whisking continuously to prevent curdling.
- Pour the mixture back into the saucepan. Cook over medium heat, stirring constantly until it thickens.
- Remove from heat and stir in the cold butter until melted and smooth. Let it cool.
Crust:
- Preheat your oven to 180°C (350°F).
- Grease a tart pan with butter.
- Roll out the puff pastry and place it in the tart pan, pressing gently to fit. Trim the edges.
Bake:
- Pour the cooled custard mixture into the pastry crust.
- Bake in the preheated oven for about 35-40 minutes until set and lightly golden on top.
- Remove from the oven and let cool to room temperature.
Assemble Flan Pâtissier:
- Once cooled, brush the top with the whisked egg yolk for a shiny finish if desired.
- Refrigerate for a few hours before serving for a firmer texture.
How to Serve Flan Pâtissier
Flan Pâtissier is best served chilled. You can cut it into wedges and serve on its own or with fresh fruit on the side. A dusting of powdered sugar or a dollop of whipped cream can also enhance its presentation.
How to Store Flan Pâtissier
Store any leftover Flan Pâtissier in an airtight container in the refrigerator. It will stay fresh for up to 3-4 days. For longer storage, wrap individual slices in plastic wrap and place them in the freezer for up to a month.
Tips to Make Flan Pâtissier
- Ensure your ingredients, especially the butter and eggs, are at room temperature for better mixing.
- Don’t rush the cooking process of the custard; keep stirring until it thickens to avoid lumps.
- If you want a deeper vanilla flavor, add an extra vanilla bean or a splash of vanilla extract.
Variation
For a chocolate version, you can add cocoa powder to the custard mixture before cooking. Alternatively, you might try different flavorings like almond extract or orange zest for a unique twist.
FAQs
Q: Can I use a different type of pastry?
A: Yes, you can use shortcrust pastry if preferred, but puff pastry gives a nice flaky texture.
Q: Is Flan Pâtissier gluten-free?
A: Traditional puff pastry contains gluten. For a gluten-free option, use gluten-free pastry or a different base.
Q: Can I make Flan Pâtissier in advance?
A: Absolutely! This dessert can be made a day ahead, allowing the flavors to meld together beautifully in the fridge.
Flan Pâtissier
Ingredients
For the custard
- 1 litre full-fat milk
- 2 pieces vanilla beans (seeds scraped, beans reserved) Note 1
- 1 cup caster sugar (separated)
- 120 g egg yolks (about 6 to 7 large eggs) Note 2
- 1 large egg (55 – 60g / 2 oz)
- 7 tbsp cornflour/cornstarch Note 3
- 50 g unsalted butter (cut into 1cm cubes, cold)
For the crust
- 2 sheets frozen butter puff pastry (25cm / 10″ squares) Note 4
- 1 egg yolk whisked
- Butter (for greasing)
Instructions
Creme Patissiere
- In a saucepan, heat the milk with the reserved vanilla beans and their seeds over medium heat. Bring it to a simmer.
- In a bowl, whisk together the sugar, egg yolks, and cornflour until well combined.
- Gradually pour the hot milk into the egg mixture, whisking continuously to prevent curdling.
- Pour the mixture back into the saucepan. Cook over medium heat, stirring constantly until it thickens.
- Remove from heat and stir in the cold butter until melted and smooth. Let it cool.
Crust
- Preheat your oven to 180°C (350°F).
- Grease a tart pan with butter.
- Roll out the puff pastry and place it in the tart pan, pressing gently to fit. Trim the edges.
Bake
- Pour the cooled custard mixture into the pastry crust.
- Bake in the preheated oven for about 35-40 minutes until set and lightly golden on top.
- Remove from the oven and let cool to room temperature.
Assemble Flan Pâtissier
- Once cooled, brush the top with the whisked egg yolk for a shiny finish if desired.
- Refrigerate for a few hours before serving for a firmer texture.
