French Flan Tart

An emblematic dessert of French pâtisserie, the flan enchants with its silky texture and delicate vanilla flavor. Here, it is prepared with a homemade crisp shortcrust pastry and a creamy custard enriched with premium vanilla pearls, striking the perfect balance between simplicity and refinement.
 

Ingredients for the Shortcrust Pastry

  • 187.5 g all-purpose flour

  • 93.75 g potato starch

  • 168.75 g cold dry butter

  • 29 g egg

  • 56.25 g cold water

  • 7.5 g salt

  • 6.25 g invert sugar

Ingredients for the Flan Custard

  • 250 g whole milk

  • 250 g heavy cream

  • 100 g sugar

  • 100 g eggs (approx. 2)

  • 30 g cornstarch

  • 3 g premium vanilla pearls

Preparation Steps

 

1. Shortcrust Pastry

  1. Sift the flour and starch together, then add salt and invert sugar.

  2. Incorporate the cold butter cut into small cubes, then add the beaten egg.

  3. Pour in the cold water and form a smooth dough ball.

  4. Rest for 30 minutes in the refrigerator before rolling out and lining the tart tin.

2. Flan Custard

  1. Heat the milk and cream without boiling.

  2. In a bowl, whisk together the eggs and sugar, then add the cornstarch.

  3. Gradually pour the hot milk mixture over this, whisking continuously.

  4. Return everything to the saucepan and cook gently, stirring, until thickened.

  5. Remove from heat, stir in the vanilla pearls, and blend for a silky texture.

3. Assembly & Baking

  1. Preheat the oven to 180°C (356°F).

  2. Blind bake the shortcrust pastry for 15–20 minutes with baking weights.

  3. Pour the cooled custard into the tart shell.

  4. Bake for 35–40 minutes at 180°C until the surface is golden.

  5. Allow to cool completely, then refrigerate for 2 hours before serving.