Vanilla Flan Tart

Ingredients

• 500 ml Whole milk (Use fresh, full‑fat milk for richness)
• 250 ml Heavy cream (Cold)
• 100 g Granulated sugar (Divided (half for milk, half for eggs))
• 1 pod Vanilla bean (Seeds and pod used for infusion)
• 4 large Eggs (Room temperature)
• 30 g Cornstarch (Maïzena) (Sifted)
• 250 g Shortcrust pastry (pâte brisée) (Enough for a 20 cm tart pan; can be store‑bought or homemade)
• 10 g Unsalted butter (For greasing the tart pan)
• 1 sheet Parchment paper (Liners for the tart pan)

Instructions

1. Gather ingredients and equipment

   Measure all ingredients, have the saucepan, bowls, whisk, sieve, rolling pin and tart pan ready.

   Time: PT5M

2. Infuse milk and cream with vanilla

   In a saucepan combine the milk, heavy cream, half of the sugar, the vanilla seeds and the pod. Warm over medium heat, stirring occasionally, until just below boiling.

   Time: PT5M

3. Whisk eggs and remaining sugar

   In a large bowl crack the eggs, add the remaining sugar and whisk vigorously until the mixture becomes pale and slightly thickened.

   Time: PT2M

4. Incorporate cornstarch

   Sift the cornstarch over the egg‑sugar mixture and whisk until fully incorporated and smooth.

   Time: PT1M

5. Temper the custard base

   Remove the vanilla pod from the hot milk mixture. Slowly pour the hot liquid into the egg mixture while whisking constantly to avoid curdling.

   Time: PT2M

6. Cook the custard

   Return the combined mixture to the saucepan. Cook over medium heat, stirring continuously with a spatula, until the custard thickens and coats the back of the spoon (about 7 minutes).

   Time: PT7M

7. Cool and chill the custard

   Remove the pan from the heat, transfer the custard to a clean bowl, press a piece of plastic wrap directly onto the surface to prevent a skin, and refrigerate for at least 30 minutes.

   Time: PT2M

8. Prepare the shortcrust pastry

   On a lightly floured surface roll out the pâte brisée to about 3 mm thickness. Cut a 20 cm circle for the base and cut long strips (~5 cm wide) for the sides. Grease the tart pan, line it with parchment, place the base circle, then line the walls with the strips, overlapping and pressing the seams firmly.

   Time: PT15M

9. Chill the assembled crust

   Refrigerate the lined tart pan for 30 minutes to firm the butter and prevent shrinkage during baking.

   Time: PT0M

10. Fill the tart

    Give the chilled custard a quick whisk to smooth any lumps, then pour it into the prepared crust. Smooth the top with the back of a spoon and gently press the outer edge of the pastry to form a small rim.

    Time: PT5M

11. Bake the flan

    Preheat the oven to 175 °C. Bake the tart for 45‑50 minutes, until the surface is set but still slightly trembling in the centre.

    Time: PT45M

    Temperature: 175°C

12. Cool completely and serve

    Allow the flan to cool to room temperature, then refrigerate until fully set before unmolding, slicing and serving.

    Time: PT0M

Nutrition Facts

Calories

300

Protein

5 g

Carbohydrates

35 g

Fat

15 g

Fiber

1 g