Classic French Custard Tart (Flan Pâtissier)
Ingredients
For the Crust (Shortcrust Pastry):
- 1 ½ cups all-purpose flour
- ½ cup cold unsalted butter diced
- ⅓ cup powdered sugar
- 1 pinch of salt
- 1 egg
- For the Custard Filling:
- 4 cups whole milk
- 1 cup granulated sugar
- ¾ cup cornstarch
- 4 eggs
- 2 vanilla beans or 1 tbsp pure vanilla extract
Instructions
Step 1: Make the Crust
- In a large bowl, mix the flour, powdered sugar, and salt.
- Add the cold butter cubes and rub them into the flour mixture with your fingers until it forms a crumbly texture.
- Add the egg and mix until the dough comes together into a ball.
- Wrap the dough in plastic wrap and chill in the fridge for 30 minutes.
Step 2: Roll Out & Pre-Bake the Crust
- Roll out the chilled dough on a lightly floured surface until it fits a 9-inch tart pan.
- Press the dough into the pan and prick the bottom with a fork.
- Place the pan in the fridge while you prepare the custard.
Step 3: Prepare the Custard Filling
- Slice the vanilla beans in half lengthwise and scrape out the seeds.
- In a saucepan, heat the milk with the vanilla beans (or vanilla extract) over medium heat until it starts to simmer. Remove from heat and let the vanilla infuse for 10 minutes.
- In a large mixing bowl, whisk together the eggs, sugar, and cornstarch until smooth.
- Slowly pour the warm vanilla milk into the egg mixture, whisking continuously to prevent curdling.
- Pour the mixture back into the saucepan and cook over medium heat, stirring constantly, until it thickens into a smooth custard.
Step 4: Assemble & Bake the Flan
- Preheat your oven to 350°F (175°C).
- Pour the custard into the chilled tart crust and smooth the surface with a spatula.
- Bake for 40 minutes, until the top is golden brown and the center is just slightly wobbly.
- Let the flan cool to room temperature, then refrigerate for at least 2 hours before serving.