A classic in French bakeries, flan pâtissier is an indulgent custard tart that’ll whisk you away to France! This time I tried to make an eggless version of it! Enjoy!
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Cherry Clafoutis:
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*recipe for a 7”/18cm ring
● Short Crust
⅘ cup (180g) cold butter
pinch of salt
1 tsp (5g) granulated sugar
1 ⅓ tbsp (20g) water
⅕ cup (50g) milk
2 ⅓ cup (250g) pastry flour
● Pastry Cream
1 ½ cup (375g) heavy cream
1 ½ cup (375g) heavy cream
3 cups (750g) milk
8 tbsp (74g) cornstarch
2 tbsp (10g) pastry flour
1 ⅕ cup (234g) granulated sugar
vanilla pod
● Steps:
1. In the bowl of a mixer combine flour, sugar, salt and butter. Mix using the flat beater until you get a “sand-like” texture. Add the water and milk and mix until it almost forms a ball. Refrigerate for 20 minutes.
2. Roll the dough to 3mm thickness, cut a circle using the ring and refrigerate. Cut two 2.3”/6 cm width strips. Brush the base with water to stick the edges and then trim them. Refrigerate.
3. Preheated the oven to 325 °F (170°C).
4. For the Pastry Cream, heat 1 ½ cup (375g) heavy cream and the milk over medium-low. Infuse for 30 minutes. In a bowl, combine cornstarch, flour and sugar. Pour 1 ½ cup (375g) heavy cream and mix until combined. Pour over the infused milk & cream and place it over medium heat. Cook the cream, whisking constantly, until thickened. Boil the mixture for about a minute.
5. Fill the tart and bake it for 50 minutes.
● Tips:
1. Grease the ring with softened butter.
2. Once baked, refrigerate overnight.
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