Custard Flan Recipe: How to Make a Creamy French Custard Tart (Flan Pâtissier)
Indulge in the creamy, silky goodness of this French Custard Tart (Flan Pâtissier) recipe. Featuring a buttery shortcrust pastry shell and a luxuriously smooth vanilla custard filling, this elegant dessert is perfect for any occasion. With detailed tips on making the perfect custard and pastry, this recipe ensures a bakery-worthy result every time.
Ingredients
For the Pastry Shell:
- 200 g all-purpose flour
- 3 g salt
- 12 g sugar
- 115 g chilled cubed butter
- 1 egg yolk
- 60 g ice water or milk
For the Custard Filling:
- 100 g eggs about 2 large eggs
- 72 g egg yolks about 4 yolks
- 200 g granulated sugar
- 70 g cornstarch
- 750 ml milk
- 250 ml heavy cream
- 10 g vanilla bean paste
- 10 g vanilla extract
Instructions
- Prepare the Short Crust Pastry
- Let’s start with the foundation of our tart—the Short Crust Pastry . Combine flour, salt, and sugar in a bowl. Add cold butter cubes and work them in until the mixture resembles coarse crumbs. Mix in the egg yolk and gradually add ice water until the dough comes together. Roll it out slightly larger than your pan, press it gently into place, and prick the bottom with a fork. Chill it for an hour—it’s like giving your dough a little spa treatment!
- Whisk Up That Dreamy Custard
- Now for the star of the show: the Vanilla Custard . In a bowl, whisk eggs, yolks, sugar, and cornstarch until frothy. Heat milk and cream in a saucepan until it simmers, then slowly temper the hot liquid into your egg mixture while whisking constantly. Return everything to the pan and cook until thickened.
- Strain it through a fine sieve to ensure silkiness, then stir in vanilla bean paste and extract. Voilà! Your custard is ready.
- Assemble and Bake
- Pour the cooled custard into your chilled pastry shell and smooth the top. Place the tart on a baking sheet (to catch any leaks) and bake at 375°F for about 70-75 minutes. Keep an eye on the crust—if it starts browning too quickly, cover it with foil. When done, the center should still have a slight jiggle—it’ll firm up as it cools.
- Chill and Serve
- Once baked, let the tart cool completely before chilling it in the fridge for at least 6 hours (overnight is ideal). This step is crucial for achieving that melt-in-your-mouth texture. Slice, serve, and watch the magic happen.
Notes
- Make Ahead: This dessert tastes even better the next day, making it ideal for meal prep or entertaining.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 2 days.
- Serving Suggestion: Pair with fresh berries or a dollop of whipped cream for added flair.