You can find plenty of flan patissier (custard tart) in Paris and all over the country. Today, I want to share with you one specific recipe. This flan is considered to be one of the three best custard tarts in Paris. Give it a try and don't hesitate to tag me on Instagram with you tart at @theparisbest_baking.
Here is the full recipe :
RECIPE
Short pastry (two days before):
50 g butter
8 g yolk
29 g mineral water
100 g flour (T55)
1.6 g fine salt
10 g sugar
Custard:
275 g milk
115 g liquid cream
0.4 g vanilla seeds
14 g white eggs
58 g yolk
62 g sugar
25 g cream powder
50g cold butter
DIRECTIONS
Shortcrust pastry (to be made 2 days before):
Cut the butter into cubes about 1.5 cm in size. Mix the egg yolk with the water. Refrigerate all ingredients overnight.
The next day, mix the flour, butter, salt, and sugar using an electric mixer until you get a crumbly texture. Add the egg yolk and water mixture, and continue mixing until a dough forms. Wrap the dough in plastic wrap and refrigerate.
Roll out the shortcrust pastry to a thickness of 2.2 mm using a rolling pin. Prick the dough with a fork. Cut out a 30 cm circle to line a 15 cm diameter tin with 6 cm high sides. Let it rest for 1 hour in the refrigerator.
Cover the dough with baking paper and add a handful of beans to prevent it from puffing up. Bake for 15 minutes at 170°C (338°F), then trim any overhanging edges. Brush the pastry with egg white and bake for another 8 minutes. Continue baking for 4 to 5 minutes to dry it out completely.
Flan / Custard cream:
Boil the milk, cream, and vanilla seeds.
Whisk the egg whites and yolks together. Add the sugar and whisk until the mixture is pale and light. Then add the custard powder.
Combine the egg-sugar-custard powder mixture with the milk-cream-vanilla mixture. Cook at 76°C (169°F) while whisking to achieve a thick consistency. At the end, add the cold butter in once and wisk until it melts completely. Strain through a sieve, then pour 500 g of this custard mixture into the pre-baked tart shell.
Bake for 20 minutes at 165°C (330°F).
Allow the tart to cool completely before serving to prevent the custard from collapsing.
Here's what you should get :
A very creamy and milky custard cream
A brown crust on top of the cake
A smooth and not too gelatinous cream
Now that you know the complete method to make one of the best flans of Paris, please tag me on Instagram to show me your creations (@theparisbest_baking). I would be so glad to give you my personal feedbacks et repost your post !
See you soon on The Paris-Best!
Lea from The Paris-Best
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