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
Scale
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.
