Parisian flan tart

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Patisserie A Step-by-step Guide to Baking French Pastries at HomeThis is a classic dessert that you can find in most pâtisserie shops in France. A ‘flan’ can best be describe as a set custard. Flan powder is traditionally used by pastry chefs and bakers but it’s quite hard to find in regular shops. I’ve replaced it with cornflour here for a very similar result.

  • Yield: 10 Servings
  • Preparation Time: 45 Minutes


  • 500 g sweet shortcrust pastry
  • 1 beaten egg
For the custard filling
  • 560 ml full fat or semi-skimmed milk
  • 1 vanilla pod (opened and scraped) or 1 teaspoon of vanilla extract
  • 4 medium eggs
  • 75 g caster sugar
  • 30 g cornflour
How to Make It
  1. Make the sweet shortcrust pastry flowing the method on, and rest in the fridge for 1 hour.
  2. Line the tart tin with the pastry and put it in the  ridge for 30 minutes.
  3. Bake blind the pastry base and leave to cool.
  4. Carefully brush the pastry base with the beaten egg. Put it back in the oven for 4 minutes at 160°C/325°F/Gas Mark 3, remove and brush it a second time.
  5. To make the custard filling, bring the milk and vanilla to the boil. In a large bowl, whisk together the eggs and sugar, then add the cornflour and pour in the boiling milk. Pass the mixture through a very fine sieve.
  6. Place the pastry base in the oven and fill to the top with the custard mix using a jug or a ladle. Bake the flan until it is set and golden brown on top. Cool it at room temperature in the tin.

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