{"id":3654,"date":"2026-04-22T10:50:45","date_gmt":"2026-04-22T08:50:45","guid":{"rendered":"https:\/\/vanorea.com\/?p=3654"},"modified":"2026-06-15T23:53:38","modified_gmt":"2026-06-15T21:53:38","slug":"flan-patissier-vanille","status":"publish","type":"post","link":"https:\/\/vanorea.com\/en\/flan-patissier-vanille\/","title":{"rendered":"Vanilla Custard Tart"},"content":{"rendered":"
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\n\n

\nPour 4 \u00e0 6 personnes\n<\/p>\n\n

\nINGREDIENTS\n<\/h3>\n\n

\nVANILLA CUSTARD TART<\/strong><\/span>\n<\/h5>\n\n
\nSWEET PASTRY CRUST<\/strong><\/span>\n<\/h5>\n\n\n\n\n\n<\/colgroup>\n\n\n\n\n\n\n\n
125 g<\/td>\nSoft Butter<\/td>\n<\/tr>\n
90 g<\/td>\nIcing Sugar<\/td>\n<\/tr>\n
1<\/td>\nEgg<\/td>\n<\/tr>\n
30 g<\/td>\nAlmond Powder<\/td>\n<\/tr>\n
250 g<\/td>\nT55 Flour<\/td>\n<\/tr>\n
1 tsp<\/td>\nVanilla Extract TALYA<\/strong><\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n\n
\nVANILLA CUSTARD MIX<\/strong><\/span>\n<\/h5>\n\n\n\n\n\n<\/colgroup>\n\n\n\n\n\n\n\n\n
500 g<\/td>\nWhole Milk<\/td>\n<\/tr>\n
107 g<\/td>\nSugar<\/td>\n<\/tr>\n
6<\/td>\nEgg Yolks<\/td>\n<\/tr>\n
42 g<\/td>\nCornstarch \u2014 Maizena<\/td>\n<\/tr>\n
142 g<\/td>\nThick cr\u00e8me fra\u00eeche \u2014 30 to 35% fat<\/td>\n<\/tr>\n
71 g<\/td>\nButter<\/td>\n<\/tr>\n
2<\/td>\nVanilla Beans BOUQUET<\/strong><\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n\n<\/div>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t
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PREPARATION<\/h2>

SWEET PASTRY<\/h4>

In a bowl, cream the softened butter with the icing sugar until smooth and creamy. Add the almond powder and the egg, then mix until fully combined. Finally, incorporate the flour and mix just until a dough forms.<\/p>

Roll out the dough between two sheets of baking paper to a thickness of about 3 mm<\/strong>, then refrigerate for 1 hour to firm up.<\/p>

Once chilled, remove the baking paper and cut out a disc for the tart base. Also cut strips of about 3 cm<\/strong> in width to form the sides inside a tart ring. If needed, re-roll the dough scraps.<\/p>

Place the assembled tart shell in the freezer for a few minutes to allow the dough to firm up and hold its shape during baking.<\/p>

VANILLA CUSTARD MIX<\/h4>

In a saucepan, pour in the milk with the split and scraped vanilla beans. Bring gently to a boil to infuse the vanilla.<\/p>

In a bowl, whisk the egg yolks with the sugar and cornstarch until smooth.<\/p>

Gradually pour the warm milk into the mixture while whisking continuously, then return everything to the saucepan after removing the vanilla beans.<\/p>

Cook over medium heat, stirring constantly until thickened and just coming to a boil. Continue cooking for 1 to 2 minutes<\/strong> to stabilize the texture.<\/p>

Off the heat, add the butter, then the heavy cream. Mix until smooth and fully homogeneous.<\/p>

ASSEMBLY AND BAKING<\/h4>

Pour the hot custard mixture immediately into the cooled tart shell.<\/p>

Bake in a preheated oven at 165\u00b0C<\/strong> for approximately 45 minutes<\/strong>.<\/p>

When removed from the oven, the custard tart may appear slightly wobbly \u2014 this is normal, as it will set while cooling. Handle with care.<\/p>

Allow to cool for at least 3 hours<\/strong> at room temperature. To speed up the process, you may refrigerate once lukewarm.<\/p>

Remove the ring before serving and store the custard tart in the refrigerator.<\/p>

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