Parisian Flan Tart
This tart taste better after the next day and served at room temperature. It is best to use mineral or filtered water to avoid bringing chlorine flavour to the light textured flan. make the Portuguese pasteis de nata using the same filling and flaky puff pastry as a base!
- 250 g sweet pastry or short crust
- 1-2 vanilla pod or 1 tsp vanilla bean paste
- 400 ml milk
- 400 ml mineral water
- 200 g eggs (4 eggs)
- 200 g sugar
- 60 g cornflour or potato starch
- Roll the dough and line a lose bottom tart or deep cake tin with the pastry. Place the tart in the freezer until needed. This will help the pastry to bake to a crisper result.
- Place the vanilla pod or vanilla bean paste in a saucepan with the milk and water. bring to the boil for 1 minute or so.
- In a bowl, place the eggs, caster sugar and cornflour in a bowl and whisk until the preparation is light and smooth.
- Pour half the boiling milk over the egg mixture, without stopping whisking, then return to the saucepan. Like for a bechamel or pastry crème, stir constantly over high heat until the cream thickens and takes on a consistency between crème anglaise and custard.
- Remove from the heat and pour into a large bowl. Let cool for a while until just tepid.
- Preheat the oven to 170°C.
- Pour the vanilla custard mixture over the frozen pastry base and place in the oven.
- Bake for 50-60 minutes until the mixture ‘soufflé’ and brown on the top. It might burst from the shell a little depending on the tart shell you are using. It will be fine!
- Once cooked, remove from the oven and set aside to cool for at least 2 hours.
- Place in the fridge overnight for better texture.
- Eat preferably at room temperature on the next day.