Description of this recipe
Flan Pâtissier, a classic French custard tart, is a delightful combination of a flaky, buttery puff pastry crust and a smooth, creamy, vanilla-infused custard filling. This elegant dessert is a staple in French bakeries and is surprisingly easy to make at home with the right techniques. The contrast between the crisp pastry and the velvety custard makes it an irresistible treat.
Why you will love this recipe
This Flan Pâtissier recipe is a guaranteed crowd-pleaser. You’ll love it because:
- Authentic Flavor: The rich vanilla custard, made with real vanilla beans, delivers an authentic French bakery taste.
- Perfect Texture: The balance of a crisp puff pastry crust and a melt-in-your-mouth custard filling creates a sublime textural experience.
- Impressive Yet Simple: Despite its elegant appearance, this recipe is straightforward, making it perfect for both novice and experienced bakers.
- Make-Ahead Friendly: The custard needs to chill overnight, making it ideal for preparing in advance. The assembled tart also benefits from chilling, allowing flavors to meld together beautifully.
- Versatile: Enjoy it as a dessert, a snack, or even for breakfast – it’s perfect any time of day!
Ingredients:
Creme Patissiere:
- 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)
- 1 egg yolk, whisked
- Butter, for greasing
Preparation:
Creme Patissiere:
Step 1: Infuse Milk: In a large saucepan, combine milk, vanilla seeds, used vanilla beans, and 50g (1/4 cup) of sugar. Heat over medium-high, stirring until the sugar dissolves. Bring to just before boiling. Remove from heat, cover, and steep for 10 minutes. Infusing the milk with vanilla intensifies the flavour of the custard.
Step 2: Prepare Yolk Mixture: In a large bowl, whisk together egg yolks, the whole egg, and the remaining sugar until well combined. Add cornflour and whisk until the mixture is smooth, ensuring no lumps remain. This ensures a silky-smooth custard.
Step 3: Temper Eggs: While continuously whisking the egg mixture, slowly pour in about half of the infused milk in a thin stream. This step is crucial to temper the eggs, preventing them from curdling when added to the hot milk. Whisk until fully combined.
Step 4: Thicken Custard: Pour the egg-milk mixture back into the saucepan and whisk to combine. Place over medium-low heat, stirring constantly to prevent the base from catching and burning. Continue stirring until the custard begins to thicken. This should take about 3 to 5 minutes. If lumps form, remove from heat and whisk vigorously until smooth.
Step 5: Final Cook: Once the custard has thickened and is hot (you’ll see large, lazy bubbles appearing on the base), whisk constantly on the stove for an additional 20 seconds. This ensures the custard is fully cooked and stable. Remove from the heat.
Step 6: Add Butter: Whisk in the cold butter cubes until fully incorporated. The cold butter adds richness and a glossy sheen to the custard.
Step 7: Strain and Cool: Immediately strain the custard through a fine-mesh strainer into a clean bowl. This removes any lumps and ensures a perfectly smooth texture. Discard the vanilla bean. Cover the surface of the custard with cling wrap to prevent a skin from forming. Cool on the counter for at least 3 hours, then refrigerate for 12-24 hours. This chilling period allows the custard to fully set and the flavors to meld together.
Crust:
Step 1: Prepare Pastry: Work with the puff pastry while it is as frozen as possible. This makes it easier to handle and prevents it from becoming sticky.
Step 2: Cut Base and Sides: Use the inside of the springform pan as a guide to cut out a circle for the base from one sheet of puff pastry. From the other sheet, cut three strips that are 25cm x 5.5cm (2.15 x 10 inches). Place the cut base and sides back into the freezer to keep them cold. Reserve any offcuts for patching if needed.
Step 3: Line Pan: Butter the sides of a 20cm/8″ springform pan and line them with a 5.5cm / 2.2″ strip of baking paper. This ensures the tart can be easily removed from the pan after baking. We are not using the pan base.
Step 4: Line Sides: Place the cake pan on a square sheet of baking paper on a plate. Remove the cut puff pastry from the freezer. Working quickly, when the sides have JUST thawed enough to bend, line the sides of the cake pan with the puff pastry strips, overlapping them by 1cm / 0.4″. Use a little water to seal the overlapping edges by pressing down gently.
Step 5: Add Base: Brush the base of the pastry-lined sides with water. Fit the pastry base into the cake pan, ensuring it sits snugly against the sides.
Step 6: Seal Pastry: Use the back of a teaspoon to press the base into the corner where it meets the sides. Smear the now-thawing puff pastry to fully seal the base and sides together, creating a secure crust.
Step 7: Prick Base: Prick the base of the pastry 30 times with a fork. This prevents the pastry from puffing up unevenly during baking.
Step 8: Freeze: Cover the pastry-lined pan with cling wrap and freeze for 4-24 hours. Freezing helps the pastry hold its shape during blind baking.
Bake:
Step 1: Preheat Oven: Preheat the oven to 220°C/430°F (200°C fan) for 30 minutes. Ensuring the oven is thoroughly preheated is essential for achieving a crisp pastry crust.
Step 2: Line and Fill with Beads: Pick up the crust using the baking paper underneath and place it on a baking tray (on the paper). Crumple two sheets of baking paper, each about 60cm / 2 feet long, and fit them into the crust in an X shape. Fill with baking beads (or dried beans) to about 1cm / 0.4″ below the rim. Press to push the paper into the corners. The baking beads weigh down the pastry, preventing it from puffing up unevenly.
Step 3: Blind Bake: Bake for 25 minutes. Then, use the overhanging paper to carefully remove the beads (if the sides look like they might cave in, return to the oven with the beads for 5 more minutes). Bake for an additional 5 minutes to dry out the pastry base. Cool for 10 minutes. If there are any visible cracks, seal them with scraps of puff pastry.
Assemble Flan Pâtissier:
Step 1: Reduce Oven Temperature: Turn the oven down to 200°C/390°F (180°C fan).
Step 2: Fill with Custard: Remove the Creme Patissiere from the fridge. Whisk it to loosen it up slightly, then scrape it into the baked pastry crust, filling it to about 1cm/0.4″ below the rim. If you have any leftover custard, save it for another use.
Step 3: Smooth and Glaze: Smooth the surface of the custard. Brush the custard surface with the whisked egg yolk, using it all. This creates a beautiful golden-brown glaze on top of the tart.
Step 4: Bake: Bake for 65 minutes, rotating the tray 180° at 45 minutes to ensure even baking. The tart will puff up in the last 15 minutes like a souffle. Remove from the oven – it will still be very wobbly, but don’t worry, it will set as it cools!
Step 5: Caramelize (Optional): If the top is not golden brown as desired, switch on the broiler to caramelize the surface. Watch carefully, as this takes only a few minutes and can burn easily.
Step 6: Cool: Cool on the counter for 4 hours (in the pan). Then, transfer the tart to a plate (still in the pan), cover loosely with cling wrap, and refrigerate for at least 12 hours. This chilling period allows the custard to fully set and the flavors to meld.
Step 7: Serve: Remove the Flan Pâtissier from the fridge about 1 hour before serving to allow it to come to room temperature. Cut into slices like a cake and serve. The pastry should be crispy and flaky, and the custard should cut neatly but be beautifully soft and creamy when you bite into it. Traditionally, it’s eaten as a hand-held bakery treat in France, but you can use a plate if you prefer!
COOKING Rating:
- Difficulty: Medium
- Prep Time: 45 minutes (plus chilling time)
- Cook Time: 1 hour 35 minutes
- Total Time: 2 hours 20 minutes (plus chilling time)
Serving Suggestions:
- Serve chilled or at room temperature.
- Dust with powdered sugar before serving (optional).
- Pair with fresh berries or a dollop of whipped cream for an extra touch of elegance.
- Enjoy with a cup of coffee or tea.
Tips:
- Use high-quality butter puff pastry for the best flavor and texture.
- Ensure the custard is fully cooled before pouring it into the crust to prevent the pastry from becoming soggy.
- Don’t skip the blind-baking step, as it’s crucial for a crisp pastry crust.
- If the pastry crust starts to brown too quickly during baking, tent it with foil.
- Be patient and allow the tart to cool completely before serving, as this is when the custard will fully set.
- For an extra burst of flavor, add a tablespoon of rum or other liqueur to the custard.
- If you don’t have vanilla beans, you can use vanilla extract, but the flavor won’t be as intense.
- Make sure your oven is properly calibrated for the best baking results. Use an oven thermometer if necessary.
Prep Time: 45 minutes
Cook Time: 1 hour 35 minutes
Total Time: 2 hours 20 minutes (plus chilling time)
Nutritional Information: (Per serving, approximate)
- Calories: 450
- Protein: 8g
- Sodium: 200mg
Conclusion
Flan Pâtissier is more than just a dessert; it’s an experience. The combination of the crisp, buttery pastry and the smooth, creamy custard is simply divine. This recipe allows you to recreate the magic of a French bakery in your own kitchen. Whether you’re baking for a special occasion or simply want to treat yourself, this Flan Pâtissier recipe is sure to impress. The secret lies in the quality of the ingredients and the careful attention to detail in each step. With a little patience and practice, you’ll be able to create a truly exceptional dessert that will transport you to a Parisian patisserie with every bite. Enjoy the process of making this classic French treat, and savor the delicious results!
Questions and Answers about this recipe:
Q1: Can I use store-bought custard instead of making my own?
A: While you could use store-bought custard, the taste and texture will not compare to homemade Creme Patissiere. The homemade version is far richer, smoother, and more intensely flavored with vanilla. For the best result, I highly recommend making the custard from scratch – it’s worth the effort!
Q2: My pastry crust is shrinking during baking. What am I doing wrong?
A: Pastry shrinkage is often caused by not allowing the gluten to relax enough. Make sure you’re using frozen puff pastry and keeping it as cold as possible while working with it. Also, ensure you’ve pricked the base of the pastry well to prevent it from puffing up unevenly. Finally, freezing the pastry-lined pan before blind baking helps to set the shape and prevent shrinkage.
Q3: The top of my Flan Pâtissier is browning too quickly. How can I prevent this?
A: If the top of the tart is browning too quickly, tent it loosely with aluminum foil during the last 20-30 minutes of baking. This will shield the surface from the direct heat and prevent it from burning. Make sure to remove the foil during the final few minutes if you want to achieve a deeper golden-brown color.
Q4: Can I make this recipe gluten-free?
A: Yes, you can make a gluten-free version by using gluten-free puff pastry. Look for brands that are specifically designed to mimic the flakiness of traditional puff pastry. For the custard, ensure that the cornflour you use is certified gluten-free. Be aware that the texture might be slightly different, but it will still be delicious!
Q5: How long does Flan Pâtissier last, and how should I store it?
A: Flan Pâtissier is best enjoyed within the first 24 hours after it is put in the fridge after baking as this is when the pastry is still beautifully crisp. The pastry starts to soften after this point. However, it can be stored in the refrigerator for up to 3 days. Cover it loosely with cling wrap to prevent it from drying out. Remove it from the fridge about an hour before serving to allow it to come to room temperature, which will enhance the flavors and textures.
