Mirabelle Tart with a Gingerbread Flan Base

Ingredients

• 350 g Ready‑made shortcrust pastry (At room temperature, kept chilled until use)
• 125 ml Whole milk (Prefer whole for richer flavor)
• 175 ml Whole liquid cream (30% fat)
• 100 g Gingerbread (Finely crumbled)
• 20 g Unsalted butter (At room temperature for easy incorporation)
• 1 Whole egg
• 2 Egg yolks
• 100 g Brown sugar
• 50 g Cornstarch
• 700 g Fresh mirabelles (Wash, stem and halve)
• 20 g Liquid honey (To brush the flan before assembly)
• 10 g Icing sugar (To dust the tart edge)
• 100 g White pastry chocolate (Melt for glazing)

Instructions

1. Prepare the shortcrust base

   Lightly flour the work surface and the dough, roll it out to a thickness of 2 to 3 mm, then place it in the 26 cm tart ring, cut off the excess and press the edges.

   Time: PT20M

2. Chill

   Place the tart base in the refrigerator for 15 minutes, then in the freezer for 10 minutes for a complete set.

   Time: PT15M

3. Heat the milk, cream and gingerbread

   In a saucepan, combine the milk, cream and crumbled gingerbread. Heat over medium heat until a gentle boil.

   Time: PT5M

4. Mix the egg, yolks, brown sugar and cornstarch

   In a bowl, whisk the whole egg, the two yolks, the brown sugar and the cornstarch until a homogeneous mixture is obtained.

   Time: PT5M

5. Cook the flan

   Pour the hot milk‑cream mixture over the egg mixture while whisking, return everything to the saucepan and cook over medium heat until the first boil, then continue for 1 minute.

   Time: PT15M

   Temperature: 90°C

6. Incorporate the butter

   Remove the saucepan from the heat and add the unsalted butter in pieces, mix until fully melted.

   Time: PT2M

7. Pour the flan onto the tart base

   Pour the gingerbread flan over the shortcrust base, smooth the surface with a spatula.

   Time: PT1H

8. Bake

   Preheat the oven to 170 °C. Bake the tart and cook for 35 minutes, watching the flan's colour.

   Time: PT35M

   Temperature: 170°C

9. Cooling after baking

   Remove the tart from the oven, place it on a rack and let cool for 15 minutes.

   Time: PT15M

10. Prepare the mirabelles

    Wash the mirabelles, stem and halve them.

    Time: PT10M

11. Brush, sugar and arrange the fruit

    Brush the flan surface with liquid honey, dust the edge with icing sugar, then arrange the mirabelles overlapping slightly from the edge toward the centre.

    Time: PT10M

12. Glossy glaze

    Melt the white chocolate in a bain‑marie, glaze over the mirabelles using a brush to add shine and protection.

    Time: PT5M

Nutrition Facts

Calories

500

Protein

6 g

Carbohydrates

70 g

Fat

25 g

Fiber

2 g