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Vanilla Flan Tart
A classic French vanilla flan pâtissier with a buttery shortcrust pastry base. Creamy, fragrant custard baked until just set, then cooled and sliced for a delicate dessert.
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Critical Success Points
- • Temper the hot milk mixture into the egg mixture to avoid curdling
- • Cook the custard on medium heat while stirring constantly until thickened
- • Line the tart pan with pastry strips and press seams firmly
- • Bake until the centre is just set and still trembling
Safety Warnings
- • Hot milk and custard can cause burns – handle with care
- • Use oven mitts when handling hot pan
- • Do not leave the custard unattended on the stove
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