Flan Pâtissier
Flan Pâtissier is a delicious French Custard Tart with a buttery crust and smooth custard filling, perfect for any occasion.
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.
Notes
Serve Flan Pâtissier chilled, cut into wedges. It can be enjoyed on its own or with fresh fruit. For storage, keep in an airtight container in the refrigerator for up to 3-4 days or freeze slices for longer storage.