If you have a love for creamy, velvety desserts that melt in your mouth, then you are going to adore making the Flan Pâtissier (French Custard Tart) Recipe at home. This luscious classic French custard tart features a perfectly flaky puff pastry crust filled with a smooth, rich vanilla-infused custard that’s baked to a delicately golden finish. It’s a dessert that feels both indulgent and comforting, marrying simple, wholesome ingredients into a treat that is both elegant and approachable. Whether for a special occasion or just a weekend indulgence, this recipe will quickly become a cherished favorite in your dessert repertoire.
Ingredients You’ll Need
Gathering the right ingredients is simple but crucial to achieving the signature texture and flavor of this French custard tart. Each element plays a special role, from the creamy full-fat milk to the fresh vanilla beans that deliver the aromatic essence, to the flaky puff pastry that creates the perfect golden base.
- Milk (1 litre, full fat): The creamy foundation that makes the custard luscious and smooth.
- Vanilla beans (2, seeds scraped with beans reserved): Fresh vanilla imparts an irresistible fragrance and depth of flavor that canned extracts can’t match.
- Caster sugar (1 cup, separated): Provides the perfect sweetness while helping to set the custard.
- Egg yolks (120g, about 6-7 large eggs): Key for creating a rich, creamy custard texture and beautiful golden color.
- Whole egg (1 large): Adds stability and richness to the custard blend.
- Cornflour/cornstarch (7 tablespoons): Essential for thickening the custard to that perfectly silky consistency.
- Unsalted butter (50g, cold cubes): Adds a subtle richness and helps smooth the custard.
- Frozen butter puff pastry (2 sheets, 25cm squares): Creates the crisp, flaky tart shell essential to the dish.
- Egg yolk for glaze (1, whisked): Gives the pastry a gorgeous golden shine.
- Butter for greasing: Prevents sticking and adds flavor to the tart pan.
How to Make Flan Pâtissier (French Custard Tart) Recipe
Step 1: Prepare the Custard Base
Start by heating the milk and the reserved vanilla bean pods in a saucepan just until it’s about to boil, then remove from heat and let the vanilla infuse. This step is critical because it extracts the fullest vanilla flavor to perfume your custard beautifully. Meanwhile, whisk together the egg yolks, whole egg, half the caster sugar, and cornflour until smooth and pale. This mixture will thicken once combined with the hot milk, creating the custard’s creamy texture.
Step 2: Combine and Thicken the Custard
Slowly pour the hot vanilla-infused milk into the egg mixture, whisking continuously to prevent curdling. Return this mixture to the saucepan and cook over medium heat, stirring constantly with a wooden spoon or whisk until it thickens to a luscious pudding-like consistency. Remove it from the heat and quickly stir in the cold butter cubes until they melt completely. This butter enriches the custard and gives it a velvety mouthfeel.
Step 3: Prepare the Puff Pastry Shell
While the custard cools slightly, thaw the frozen puff pastry sheets and lightly grease your tart pan with butter. Line the pan with one sheet of puff pastry, pressing it gently into the corners. Trim any overhang. The puff pastry must be cold enough to handle without tearing but pliable for easy lining. This crispy, buttery base will contrast beautifully with the soft custard filling.
Step 4: Assemble and Bake the Tart
Pour the warm but not hot custard filling into the pastry shell, smoothing the surface with a spatula. Cover with the second puff pastry sheet and seal the edges by pressing gently around the rim. Brush the top with the whisked egg yolk to achieve a glossy, golden finish. Finally, bake at 170°C (340°F) for about 85 minutes, until the filling is set and the pastry is beautifully golden. Let it cool completely to room temperature for the custard to firm up perfectly before slicing and serving.
How to Serve Flan Pâtissier (French Custard Tart) Recipe
Garnishes
Though the tart is stunning on its own, a light dusting of powdered sugar can add a gentle sweetness and delicate visual appeal. For an extra touch of elegance, fresh berries or a few edible flowers brighten the plate, complementing the rich creaminess of the custard with a fresh burst.
Side Dishes
Pair your Flan Pâtissier (French Custard Tart) Recipe with a cup of strong black coffee or a delicate floral tea to balance the rich custard. A small bowl of fresh fruit salad or a citrus sorbet can offer a refreshing counterpoint that keeps the dessert feeling light and well-rounded.
Creative Ways to Present
Try serving individual mini tarts instead of a large one for a charming presentation perfect for parties. Another option is to slice the tart into squares and serve alongside a drizzle of caramel sauce or a dollop of whipped cream spotted with vanilla bean. Presentation can be as simple or dramatic as your occasion calls for, making this recipe incredibly versatile.
Make Ahead and Storage
Storing Leftovers
Once cooled, cover the Flan Pâtissier tightly with plastic wrap or store in an airtight container. It will keep well in the refrigerator for up to 3 days while maintaining its creamy texture and crisp pastry. Always slice with a sharp knife to avoid crumbling the delicate crust.
Freezing
Although freezing is possible, it’s best to freeze the custard and pastry separately if you want to store for longer than a few days. Wrap the baked tart tightly and freeze for up to one month. Thaw it slowly overnight in the fridge and re-crisp the pastry briefly in a warm oven before serving.
Reheating
To enjoy the Flan Pâtissier warm, gently reheat slices in a low oven (around 150°C/300°F) for 10 minutes until the pastry regains its crispness and the custard is warmed through. Avoid microwaving as it can toughen the custard and make the pastry soggy.
FAQs
What makes Flan Pâtissier different from other custard tarts?
Flan Pâtissier stands out due to its use of dense, creamy custard and flaky puff pastry rather than shortcrust, delivering a uniquely rich yet light dessert with a smooth custard core and crisp exterior.
Can I use vanilla extract instead of vanilla beans?
While vanilla extract can be used in a pinch, using real vanilla beans delivers a far more intense and natural flavor with the characteristic tiny black vanilla specks that make this tart so visually appealing.
Is it necessary to chill the custard before baking?
No need to chill for long; the custard should be warm but not hot when poured into the pastry shell. This helps it set evenly in the oven without disturbing the delicate puff pastry.
How do I prevent the puff pastry from getting soggy?
Blind baking the base slightly before adding the custard can help, but since this recipe uses puff pastry sheets layered on top and bottom, careful handling and baking ensure the layers stay crisp and flaky.
Can I make this tart gluten-free or dairy-free?
To make it gluten-free, look for gluten-free puff pastry alternatives. For dairy-free, substitute full-fat milk with coconut or almond milk and use dairy-free margarine, but note the custard flavor and texture will vary accordingly.
Final Thoughts
I can’t recommend enough giving the Flan Pâtissier (French Custard Tart) Recipe a try in your kitchen. Its luxurious yet straightforward custard wrapped in crisp puff pastry embodies that perfect balance of comfort and elegance. Each bite will remind you why this classic French dessert has captured hearts around the world. Enjoy the process, savor the flavor, and share the joy with loved ones—it’s truly a recipe worth making again and again.
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Flan Pâtissier (French Custard Tart) Recipe
- Prep Time: 20 minutes
- Cook Time: 85 minutes
- Total Time: 1 hour 45 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: French
Description
Flan Pâtissier, also known as French Custard Tart, is a classic French dessert made with a rich and creamy vanilla custard nestled inside a crisp and buttery puff pastry crust. This delectable tart showcases a smooth, velvety texture that sets beautifully in the oven, creating a perfect balance between a light pastry shell and a luscious custard filling.
Ingredients
Custard Filling
- 1 litre / 1 quart full fat milk
- 2 vanilla beans, seeds scraped, beans reserved
- 1 cup caster sugar, separated
- 120g / 4.2 oz egg yolks (~6 to 7 large eggs, 100 ml)
- 1 large egg (55 – 60g / 2 oz)
- 7 tbsp (70g) cornflour/cornstarch (scoop and level)
- 50g (5 tbsp) unsalted butter, cut into 1cm cubes (cold)
Pastry
- 2 sheets butter puff pastry, frozen (25cm / 10″ squares, 185g/6oz each)
- Butter, for greasing
- 1 egg yolk, whisked (for egg wash)
Instructions
- Prepare the Pastry: Lightly butter a 23cm (9 inch) tart pan with a removable base. Allow the frozen puff pastry sheets to thaw slightly until pliable but still cold. Line the tart pan with one sheet of puff pastry, pressing it gently to cover the base and sides evenly. Trim any excess pastry. Chill in the refrigerator while preparing the custard.
- Infuse the Milk: Pour the milk into a saucepan. Split the vanilla beans lengthwise and scrape out the seeds. Add both the seeds and the pods into the milk. Slowly warm the milk mixture over medium heat until it just begins to simmer, then remove from heat. Allow the vanilla to infuse into the milk for about 10-15 minutes to enhance flavor.
- Make the Custard Mixture: In a large bowl, whisk together the egg yolks, whole egg, and half of the caster sugar until the mixture is pale and thick. Sift the cornflour into the egg mixture to avoid lumps and whisk until smooth. Gradually strain the warm infused milk into the egg mixture, whisking continuously to combine and prevent cooking the eggs.
- Cook the Custard: Return the combined mixture to the saucepan and cook over low to medium heat, stirring constantly with a wooden spoon or heatproof spatula. When the mixture thickens to a pudding-like consistency and comes to a gentle boil, cook for an additional 1-2 minutes while stirring to fully activate the starch. Remove the saucepan from heat, discard the vanilla pods, then stir in the cold butter cubes until melted and fully incorporated, producing a glossy custard.
- Fill and Chill: Pour the hot custard immediately into the prepared chilled pastry shell. Smooth the surface with a spatula. Cover the tart loosely with plastic wrap and refrigerate for at least 2 hours, or until fully set.
- Egg Wash and Bake: Preheat your oven to 190°C (375°F). Using the second sheet of puff pastry, cut a circle slightly larger than the tart’s diameter to serve as a lid. Brush the edges of the filled tart with a bit of whisked egg yolk to help seal the lid. Carefully place the puff pastry lid over the custard filling, crimping the edges to seal. Brush the top with egg yolk for a golden finish. Pierce a few small holes with a fork to vent steam.
- Baking: Bake the tart in the preheated oven for approximately 30-40 minutes or until the puff pastry lid is golden brown and puffed, and the custard is set but still slightly jiggly in the center. Remove from the oven and allow to cool completely at room temperature before removing the tart from the pan.
- Serve: Once cooled and fully set, slice the flan pâtissier and serve chilled or at room temperature. It pairs wonderfully with fresh berries or a dusting of powdered sugar if desired.
Notes
- Note 1: Using real vanilla beans gives the custard a deeply aromatic flavor. You can substitute with 2 tsp high-quality vanilla extract if beans are unavailable.
- Note 2: Using only egg yolks ensures a rich, creamy texture. The additional whole egg adds structure to the custard.
- Note 3: Cornflour/cornstarch is essential for thickening the custard without adding heaviness.
- Note 4: Butter puff pastry provides a light, flaky, and buttery crust that complements the creamy filling perfectly.
- Make sure to chill the pastry before baking to prevent shrinking and maintain a crispy crust.
- If custard is too hot when placed under the pastry lid, it may cause the pastry to become soggy; ensure custard is slightly cooled but still pourable before assembly.
