Flan Pâtissier (French Custard Tart)

Flan Pâtissier (French Custard Tart)

This classic French dessert features a rich, creamy custard filling set in a buttery pastry crust. Perfect for any occasion!

Ingredients

For the Pastry:

• 1 1/4 cups (160g) all-purpose flour
• 1/2 cup (115g) unsalted butter, cold and cubed
• 1/4 cup (30g) powdered sugar
• 1 large egg
• Pinch of salt
• 2 tbsp cold water (as needed)

For the Custard Filling:

• 2 1/2 cups (600 ml) whole milk
• 1 vanilla bean (or 1 tbsp vanilla extract)
• 6 large egg yolks
• 3/4 cup (150g) granulated sugar
• 1/4 cup (30g) cornstarch
• 2 tbsp unsalted butter, cubed

Instructions

1. Prepare the Pastry Crust:

1. In a food processor, pulse the flour, powdered sugar, and salt together.
2. Add the cold butter cubes and pulse until the mixture resembles coarse crumbs.
3. Add the egg and pulse until the dough begins to come together. If needed, add a little cold water, a tablespoon at a time, until the dough holds together.
4. Turn the dough out onto a lightly floured surface and knead gently to bring it together. Wrap in plastic wrap and refrigerate for 30 minutes.

2. Preheat the Oven:

• Preheat the oven to 350°F (175°C).

3. Roll Out the Dough:

1. On a floured surface, roll out the chilled dough to fit a 9-inch (23 cm) tart pan with a removable bottom.
2. Press the dough into the bottom and sides of the pan, trimming any excess around the edges.
3. Line the dough with parchment paper and fill with pie weights or dried beans.
4. Bake for 15–20 minutes, or until the edges are lightly golden. Remove the weights and parchment and bake for another 5 minutes to crisp the base. Set aside to cool.

4. Make the Custard Filling:

1. In a saucepan, heat the milk over medium heat. If using a vanilla bean, split it, scrape out the seeds, and add both the seeds and the pod to the milk. Heat until just below boiling.
2. In a bowl, whisk the egg yolks, sugar, and cornstarch until smooth.
3. Once the milk is hot, remove the vanilla bean pod (if using), and slowly pour the milk into the egg mixture, whisking constantly.
4. Return the mixture to the saucepan and cook over medium heat, whisking constantly, until it thickens and begins to boil. This will take about 2–3 minutes.
5. Once thickened, remove from the heat and whisk in the butter until fully incorporated. Let the custard cool slightly.

5. Assemble the Tart:

1. Pour the custard filling into the cooled pastry shell, smoothing the top with a spatula.
2. Bake the tart for 25–30 minutes, or until the top is golden brown and set.
3. Remove from the oven and let cool completely before refrigerating for at least 2 hours (or overnight) to fully set.

6. Serve:

• Slice and serve chilled. Garnish with powdered sugar or fresh berries if desired.

Enjoy this delicious French treat! 🥧