Flan Pâtissier is a French tart made of smooth and silky custard baked in a pastry base. There are no specification on what pastry should be used for this tart as it can either be a shortcrust pastry or a puff pastry.
In this recipe, we will be making this tart with a shortcrust pastry, and if you are interested in a similar tart with a puff pastry base, click on Chocolate Parisian Flan for more ideas and recipe.
RECIPE
SWEET SHORTCRUST PASTRY
INGREDIENTS | QUANTITY |
Unsalted Butter | 125g |
Icing Sugar | 125g |
Whole Egg | 50g |
Plain Flour | 250g |
Salt | 2g |
Baking Powder | 1g |
VANILLA CUSTARD FILLING
INGREDIENTS | QUANTITY |
Wholes Eggs | 100g |
Caster Sugar | 80g |
Corn Flour | 40g |
ThickenedCream 35% Fat | 250ml |
Full Cream Milk | 250ml |
Vanilla Bean Paste | 20g |
CLEAR GLAZE
INGREDIENTS | QUANTITY |
Clear Glaze | 100g |
Water | 10g |
To make the Flan Patissier...
METHOD
FOR THE SWEET SHORTCRUST PASTRY
Cream the cold but pliable butter with the sifted icing sugar until smooth.
Add in the room temperature eggs and mix until they are well incorporated with a spatula. Be careful not to incorporate too much air by overmixing at this stage to prevent the pastry from spreading too much during baking.
Add in the flour and fold into the butter/egg mixture until a dough is formed.
Dust the table with some flour, transfer the pastry on top and gently fold the pastry together until they come together to a smooth dough.
Flatten the pastry then wrap with cling wrap.
Chill tin the fridge overnight or for at least 4 hours.
Once rested, remove from the fridge until it is pliable enough t o roll.
Dust the bench with some flour then roll to approximately 4- 5 mm in thickness and wide enough to line a 16cm diameter by 3.5cm height cake ring.
Trim off the excess pastry to create a disk then line the tart ring.
Transfer onto a parchment paper and place over a baking tray.
Place a scrunched up pieve of parchment paper and place it on top of the tart case. Fill with baking rice all the way up to the top.
Blind bake the tart case in the pre heated at 180°C oven for 20 minutes. Once baked, remove the baking rice and baking paper and chill completely. The tart pastry sould still look pale at this point.
FOR THE VANILLA CUSTARD
Place the milk in the saucepan with the vanilla bean paste and bring to a mere simmer.
Meanwhile, in a separate bowl, whisk the eggs together with the sugar and corn flour to create a slurry and until they are completely smooth and without lumps. Stir in the cream.
Gently stream in the warm milk over the cream slurry while continuously whisking until smooth and well combined.
Transfer the custard mixture back into the pot/saucepan and cook over medium heat while constantly whisking until it starts to thicken.
Pour into the par baked puff pastry shell. Smooth out the top with a spoon or a spatula. Place the filled pastry in the fridge to cool completely.
When ready, Pre-heat the oven to 190˚C. Bake the chilled flan tart for 40 minutes or until the top is burnt slightly.
Remove the flan tart from the oven and leave to cool completely, brush the top with some neutral glaze.
Cut and serve. Can be served hot or cold
FOR THE CLEAR GLAZE
Heat the neutral glaze and water together until the glaze is fully dissolve.
Strain then brush on top of the chilled chocolate flan.
SERVING
It is recommended to chill the flan in the fridge overnight before serving for the best flavour.
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