Pistachio Flan

Ingredients

• 200 g All-purpose flour (sift)
• 80 g Powdered sugar
• 50 g Pistachio powder (unsweetened)
• 1 pinch Fine salt
• 1 tsp Vanilla extract
• 100 g Cold unsalted butter (cut into cubes)
• 100 g Granulated sugar
• 3 pcs Whole eggs
• 2 pcs Additional egg yolks
• 30 g Cornstarch (maïzena)
• 200 ml Heavy cream
• 500 ml Whole milk
• 1 pcs Vanilla bean (scraped, split bean)
• 30 g Cold unsalted butter (for the custard) (cut into cubes)
• 100 g Pistachio paste (prepared or store-bought)
• 30 g Crushed pistachios (for decoration)

Instructions

1. Prepare the pistachio shortcrust pastry

   In the robot's bowl, pour the flour, powdered sugar, pistachio powder, salt and vanilla extract. Add the cold butter cubes and rub together until you obtain a coarse sand texture.

   Time: PT5M

2. Form the dough and refrigerate

   Gather the dough into a homogeneous ball, wrap it in cling film and flatten it slightly. Place in the refrigerator for at least 2 hours (or overnight).

   Time: PT2H

3. Roll out the dough and cut the base

   On a lightly floured surface, roll the dough to 3 mm thickness. Cut a 20 cm circle with a pastry cutter and discard the excess. Reserve the disc on a silicone mat.

   Time: PT12M

4. Prepare the strips for the rim

   Roll the remaining dough into a 3 mm rectangle, cut two strips (slightly higher and longer than needed). Refrigerate the strips for 10 minutes in the freezer, then place them around the circle, pressing lightly to form the rim.

   Time: PT10M

5. Prepare the custard mixture

   In a bowl, whisk the sugar, whole eggs and egg yolks until the mixture lightens slightly. Add the cornstarch and whisk until you obtain a batter without lumps. Incorporate the heavy cream and mix again.

   Time: PT5M

6. Heat the milk with vanilla

   Pour the whole milk into a saucepan, add the seeds and the split vanilla bean. Bring to a boil, then remove from heat as soon as the milk starts to boil.

   Time: PT5M

   Temperature: 100°C

7. Cook the pastry cream

   Pour the hot milk over the egg‑sugar‑cornstarch mixture while whisking constantly. Return everything to the saucepan and cook over medium‑low heat, stirring continuously, until thickened (about 5‑7 minutes).

   Time: PT12M

   Temperature: 80°C

8. Incorporate butter and pistachio paste

   Remove the saucepan from the heat, add the cold butter cubes and stir until fully incorporated. Add the pistachio paste, then blend with an immersion blender until you obtain a smooth, homogeneous texture.

   Time: PT5M

9. Let cool slightly then fill the tart base

   Let the cream cool for a few minutes, stirring occasionally, then pour it into the previously prepared shortcrust base. Smooth the surface with a spatula.

   Time: PT5M

10. Refrigerate before baking

    Cover the flan with cling film and place in the refrigerator for at least 4 hours (or overnight) so it is well chilled before baking.

    Time: PT4H

11. Bake

    Preheat the fan oven to 180°C. Bake the flan for 50‑55 minutes until the surface is golden and the centre is slightly trembling.

    Time: PT55M

    Temperature: 180°C

12. Cool and refrigerate after baking

    Let the flan cool to room temperature, then place it in the refrigerator for at least 3 hours before unmolding.

    Time: PT10M

13. Unmold and decorate

    Carefully run a knife along the circle, remove the flan and place it on a serving plate. Sprinkle with crushed pistachios (and optionally a thin layer of pistachio praline) before serving.

    Time: PT5M

Nutrition Facts

Calories

350

Protein

6 g

Carbohydrates

30 g

Fat

22 g

Fiber

2 g

Ingredient Substitutions

• Instead of All-purpose flour: whole wheat flour
• Instead of Powdered sugar: granulated sugar
• Instead of Pistachio powder: ground pistachios
• Instead of Vanilla extract: vanilla bean
• Instead of Cold unsalted butter: margarine
• Instead of Cornstarch (maïzena): potato starch
• Instead of Heavy cream: thick sour cream
• Instead of Whole milk: semi-skimmed milk
• Instead of Vanilla bean: vanilla extract
• Instead of Cold unsalted butter (for the custard): margarine
• Instead of Pistachio paste: almond paste + chopped pistachios

Equipment Needed

• Stand mixer (or bowl and spatula)
• Mixer paddle (or rolling pin)
• Rolling pin
• 20 cm pastry ring
• Chef's knife
• Silicone mat or parchment paper
• Baking sheet
• Medium saucepan
• Whisk
• Immersion blender
• Cling film
• Fan oven
• Cooling rack (optional)

Critical Steps — Do Not Skip

• Do not overwork the shortcrust dough to avoid it becoming elastic
• Refrigerate the dough for at least 2 hours before rolling it out
• Let the flan be well chilled before baking to ensure a good rise
• Bake until the surface is golden and the centre is trembling
• Allow to cool completely before unmolding

Chef Tips from the Video

• Use unsweetened pistachio powder to control the sugar level
• Add a teaspoon of orange blossom water to the cream for an extra aromatic note
• For a glossy finish, lightly brush the flan surface with a little sugar syrup before baking.

Troubleshooting

Storage

Refrigerator: Store in the refrigerator for 3 to 4 days, covered with cling film.

Freezer: Can be frozen for 1 month, wrapped in cling film then in aluminum foil.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• Prepare the shortcrust dough the day before and keep it refrigerated
• The pastry cream can be cooked 1 day ahead and kept chilled
• The flan can be assembled, refrigerated and baked the same day to save time

Frequently Asked Questions