Deliciously Creamy French Custard Tart Recipe to Impress

So, let me tell you about this amazing dessert called Flan Patissier, or French Custard Tart if we’re being all formal. It’s like a warm hug in dessert form… really! Imagine creamy, dreamy custard nestled in this flaky pastry that just melts in your mouth. It’s the sort of dish that’s perfect for when you have friends over or, you know, just for a cozy night at home. Plus, the aroma of it baking? Absolutely irresistible. You’ll want to make it over and over again, trust me!

Why You’ll Crave It

• Super creamy and smooth texture—like a cloud on your tongue!
• The flaky crust is like a surprise party for your taste buds—so satisfying!
• It’s a classic, so you can totally impress your friends (or just yourself, ha!).
• It’s versatile—great as a dessert but also lovely with coffee for brunch.
• Leftovers? Pro tip—they taste even better the next day… if there are any left!

My family fights over the last piece every time… and I mean every time!

What You’ll Need

• All-purpose flour: 250g, just the regular stuff—you know, what you usually have in your pantry.
• Unsalted butter: 125g, chilled and cubed—get that nice, flaky texture!
• Sugar: 50g for the crust, plus a little more for sweetness in the custard, so you’ll need 150g more for that—sweetness overload but in a good way!
• Salt: just a pinch, it helps to bring out all the flavors.
• Ice water: about 3-4 tablespoons, I like to keep it icy cold for the dough.
• Whole milk: 500ml, full-fat goodness for that creamy life.
• Heavy cream: 250ml, because why not indulge a little?
• Eggs: 3 whole ones plus 3 yolks—adds richness that’s oh-so-satisfying.
• Cornstarch: 40g, helps the custard really set perfectly.
• Vanilla extract: just 1 teaspoon, but it makes such a difference! Oh, the scent.
• Butter: another 30g for the custard—can’t go wrong with butter, right?

Easy How-To

Make the Pastry Crust

Alright, so first up, we want to make that pastry crust! In a bowl, mix the flour, sugar, and cubed butter until it looks all crumbly, kind of like sand. You’ll want to use your fingers to really get in there; it feels great! Then, add that egg yolk and a bit of ice water. Knead it gently… and I mean gently, just until it comes together as a dough. Wrap it in plastic wrap and let it chill in the fridge for about 30 minutes. This is where the magic starts!

Roll it Out

Once it’s chilled, roll out that dough on a floured surface until it’s about 3mm thick—don’t stress too much about perfection. Just aim for enough to fit your tart pan. Gently place it into the pan, pressing it into the edges. No rush here, take your time… it’s all about the love, right?

Blind Bake

Now, here’s where we blind bake—this helps keep that crust nice and flaky. Preheat your oven to 180°C (350°F). Line your crust with parchment paper, fill with baking weights (or dried beans if you’re in a pinch), and pop it in the oven for about 15-20 minutes. Remove the weights and parchment, and bake for another 10 minutes until it’s all golden. It smells sooo good!

Whip Up the Custard

While that crust is cooling, let’s whip up that custard. In a saucepan, heat the milk and cream just until it’s steaming but not boiling. In another bowl, whisk together the eggs, sugar, and cornstarch until smooth… don’t skip this step! Slowly add that hot milk mixture to this bowl while whisking, it’s all about that smooth texture. Then pour it back in the saucepan and cook gently, stirring until it thickens… you’ll know it’s ready when it’s bubbling a bit but not like volcanic lava!

Combine and Chill

Once you’ve cooked it all up, remove that custard from the heat and stir in the vanilla and a bit of butter for richness. Perfect! Now, carefully pour that gorgeous custard into your cooled tart shell. Smooth the top with a spatula, and just let it cool to room temperature before refrigerating it for at least 4 hours. Overnight is best… trust me!

Good to Know

• Using fresh, high-quality ingredients really makes this tart shine, especially the butter—don’t skimp!
• If you’re feeling adventurous, toss in some citrus zest to the custard for a zesty twist.

Serving Ideas

• Serve it chilled, maybe dusted with a bit of powdered sugar, or even on its own with a side of fresh berries for a little tartness!

Top Tricks

• For a perfectly set custard, keep an eye on it while baking and make sure it’s still slightly jiggly in the center—just a touch, perfect for slicing!

Frequently Asked Questions

Can I use a different type of milk?

Oh, totally! You can swap out the whole milk for something else, just remember that whole milk or heavy cream gives you the richest custard. But hey, use what you have.

What if my custard doesn’t set?

If that happens, it might just need a little more baking time. Also, ensure you’re following the instructions closely—check for that jiggle, it’s… it’s key!

Can I add flavors to the custard?

Yes, yes, yes! Vanilla is fabulous, but feel free to get creative with citrus zest or even some coffee—whatever makes your taste buds happy!

How should I store leftovers?

Just keep your flan patissier in the fridge, covered up for around three days. It’s the kind of dessert that gets better with a little chill, believe me.

Conclusion

So there you have it, Flan Patissier—this amazing French Custard Tart that will wow your taste buds! It’s creamy, it’s rich, and just so incredibly comforting. Whether it’s for a fancy dinner or just because you feel like treating yourself, this tart is definitely a keeper. Enjoy every bite!

More Recipe Suggestions

Classic Vanilla Pudding

Pair it with flan patissier for a delightful custard duo—what’s not to love?

Fruit Tart with Pastry Cream

A light pastry cream with fresh fruits brings a refreshing balance alongside your tart.

Chocolate Mousse

Indulge in the richness of chocolate mousse—it’s a match made in dessert heaven!

Crème Brûlée

For another French classic, serve crème brûlée for a fun texture contrast against the smooth flan patissier.

Caramel Sauce

A drizzling of homemade caramel adds a sweet touch that’ll truly elevate your flan experience.

Mixed Berry Compote

A tangy berry compote? Yes, please! It’s a delightful contrast to the richness of the tart.

Pistachio Ice Cream

A scoop of pistachio ice cream next to the tart? Now that’s a combo that’ll definitely impress!