Authentic Flan Pâtissier Recipe – French Custard Tart Dessert
Flan Pâtissier, also known as French custard tart, is a traditional pastry featuring a rich, creamy vanilla custard baked inside a buttery crust. Smooth, indulgent, and elegant, this dessert is a staple in French patisseries and makes a delightful treat for special occasions or everyday indulgence.
Equipment
- Tart pan (9–10 inch)
- Rolling Pin
- Mixing bowls
- Whisk
- Saucepan
- Baking beans (for blind baking)
- Parchment paper
Ingredients
- 1 sheet pâte sucrée (sweet shortcrust) or puff pastry
- 4 cups whole milk
- 1 cup heavy cream
- 1 vanilla bean (or 2 tsp vanilla extract)
- ¾ cup sugar
- 6 large eggs
- ½ cup cornstarch
- Pinch of salt
Instructions
- Prepare pastry base: Roll out pastry and fit into tart pan. Chill for 30 minutes. Blind bake at 350°F (175°C) for 15 minutes with parchment and baking beans. Remove beans and bake another 5 minutes until lightly golden.
- Make custard: Heat milk, cream, sugar, and vanilla in a saucepan until warm. In a bowl, whisk eggs, cornstarch, and salt. Slowly pour warm milk mixture into eggs, whisking constantly. Strain to remove lumps.
- Fill and bake: Pour custard into cooled pastry shell. Bake at 350°F for 35–45 minutes until custard is set but jiggles slightly in the center.
- Cool and set: Allow tart to cool at room temperature, then refrigerate for at least 2 hours.
- Slice and serve: Cut into wedges with a sharp knife, wiping blade between slices for clean edges.
Notes
- Variations: Add melted chocolate for a chocolate custard, swirl caramel, or top with seasonal fruits.
- Make-Ahead: Best baked the day before and chilled overnight.
- Storage: Refrigerate up to 3 days in airtight container. Freeze for up to 1 month, thaw slowly in fridge.
- Expert Tip: Bake until custard jiggles slightly in the center—this ensures a creamy texture once cooled.