French custard tart


French custard tart
Custard pie is made with a shortcrust pastry base, and filled with an egg vanilla "custard" mix (prepared beforehand). Filling and pastry cook together in the oven.

It's a great classic of the French bakery, found in all good shops.
392K 23 110 4.1
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Last modified on: August 18th 2019

Keywords for this recipe:FlanPastryBakeryCreamCustardVanillaEggs
For 1 French custard tart, you will need:

How long does it take?
Time required for this recipe:
PreparationCookingStart to finish
33 min.1 hour 8 min.1 hour 41 min.
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Step by step recipe


Stage 1 - 10 min.
French custard tart : Photo of step #1
Spread out 300 g Shortcrust pastry (pâte brisée) in a 8 inches (20 cm) mould, following these tips.

Stage 2 - 10 min.
French custard tart : Photo of step #2
Pour in a pan: 600 ml milk, 150 g liquid cream, the half of 150 g caster sugar and 2 vanillas pod, then bring to boil.

remove from heat as soon as boiling, cover and leave to infuse for at least 15 minutes.

Stage 3 - 3 min.
French custard tart : Photo of step #3
In a bowl pour 150 g egg, the second half of 150 g caster sugar and 70 g cornflour, mix well.

Stage 4 - 2 min.
French custard tart : Photo of step #4
Pour vanilla milk onto beaten eggs while gently whisking to mix well.

Stage 5 - 5 min.
French custard tart : Photo of step #5
Clean the pan, then pour the milk back in through a fine strainer...

Stage 6
French custard tart : Photo of step #6
...to remove all impurities.

Preheat oven to 392°F (200°C).

Stage 7 - 8 min.
French custard tart : Photo of step #7
Put the pan over low heat, stirring continuously with a whisk or maryse, cook until the mixture thickens slightly.

This first stage of cooking is the secret of great custard tart (smooth, even, and with vanilla seeds well dispersed).

Stage 8 - 3 min.
French custard tart : Photo of step #8
To finish cream, add 50 g butter with a whisk...

Stage 9 - 2 min.
French custard tart : Photo of step #9
...then smooth it with a blender.

Stage 10 - 3 min.
French custard tart : Photo of step #10
Remove pastry case from fridge, trim and neaten edges with a knife and prick all over bottom with a fork or a pique-vite.

Stage 11 - 3 min.
French custard tart : Photo of step #11
Pour mixture into the pastry case.

Note that we put hot cream on dough, a bit unusual but necessary to reduce cooking time.

Stage 12 - 50 min.
French custard tart : Photo of step #12
And immediately put in the oven for about 50 minutes.

Stage 13 - 2 min.
French custard tart : Photo of step #13
You can glaze (with apricot jelly) top for a shiny dessert.

Stage 14
French custard tart : Photo of step #14
Taste imperatively cold, your flan can also very well wait for a full night in the fridge.
Remarks
Keeping
Several days in the fridge, covered by a plastic film.
Nutritional information
Whole recipe
Energetic valueProteins CarbohydratesFats
2,590 Kcal or 10,844 Kj78 gr367 gr231 gr
130 %30 %35 %35 %
Per 100 g
Energetic valueProteins CarbohydratesFats
173 Kcal or 724 Kj5 gr25 gr15 gr
9 %2 %2 %2 %
% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories or 8400 k-joules by day for a woman (change to a man).
How much will it cost?
  • For 1 French custard tart : 8.82 €

Change currency:

Note : These prices are only approximate.
Source
Home made.
This recipe uses (among others)
MilkMilk: You can get more informations, or check-out other recipes which use it, for example: Crackers, Cherry clafoutis, Buckwheat pancakes, Little vanilla, clementine and chestnut verrines, Dublin fruit scones, ... All
Shortcrust pastry (pâte brisée)Shortcrust pastry (pâte brisée): You can get more informations, or check-out other recipes which use it, for example: Leek and Mimolette tart, Paté en croute (terrine in a pie crust), Gisèle's Pasties, Salmon and spinach quiche, Deep leek and potato quiche, ... All
Caster sugarCaster sugar: You can get more informations, or check-out other recipes which use it, for example: Apple Strudel, Cherry clafoutis, Pancake batter, Blackcurrant liqueur, "BN style" chocolate-filled biscuits, ... All
EggEgg: You can get more informations, or check-out other recipes which use it, for example: Paris flan filling, Thin endive tart, Moist Lemon Cake, Coconut sweetcrust pastry, Crusty pistachio, almond and apricot flan, ... All
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Your 23 comments or questions on this recipe
  • Hi,

    No, instead you can use vanilla powder or extract.
    Posted by jh december 17th 2015 at 16:29 (n° 23)
  • Hi, Sorry instead of the 1/2 vanilla pod can I use custard powder?
    Posted by Anonymous december 17th 2015 at 15:42 (n° 22)
  • Hi,

    No, it's not necessary, but you should absolutely use a cold custard to put in the pastry, otherwise it will melt the pastry and make a sad result.

    Carry on Els! you will succeed, I'm sure...
    Posted by jh august 20th 2014 at 21:44 (n° 21)
  • Hi,
    I'm hoping you might read this before I attempt the tart tomorrow... Have made the pastry and will line the tin with it. Do you need to blind bake the pastry before adding the custard? I am nervous of having a soggy bottom pastry!
    Thank you!
    Posted by Els august 20th 2014 at 18:59 (n° 20)
  • 1) yes it is a fan oven, but it's not really necessary for this recipe
    2) bottom preferably
    Posted by jh june 3rd 2014 at 08:16 (n° 19)
  • Thanks fir recipe, had continental market today in Kilmarnock and bout custard tart, tasted amazing, goi to try this at the weekend.
    2 questions, is your over a fan oven? Just working out if it needs to be 180 if fan.
    Lastly, top shelf or bottom?

    Cheers for easy instructions.
    Posted by Craig june 2nd 2014 at 00:16 (n° 18)
  • I don't buy, I made them.
    Posted by jh may 21th 2014 at 08:41 (n° 17)
  • Where do you buy French Custard Tarts?
    Posted by Abby may 21th 2014 at 01:36 (n° 16)
  • It's indicated in the recipe.
    Posted by jh november 28th 2012 at 17:28 (n° 15)
  • How many degrees when in the oven? ;)
    Posted by Anonymous november 28th 2012 at 15:41 (n° 14)
  • About 23 cm.
    Posted by jh september 17th 2012 at 18:00 (n° 13)
  • What size tart mould? diameter.
    Posted by Mrs Fierce september 15th 2012 at 18:51 (n° 12)
  • Yes sir!
    Posted by Anonymous august 29th 2012 at 18:04 (n° 11)
  • I wanted to create my favourite French tart that I always buy on holiday.
    This recipe comes close but the French just seem to be on another level with their patisseries.
    Posted by Sir Alan Johnson august 27th 2012 at 19:34 (n° 10)
  • I too have been to a French Market today and bought a delicious custard tart which looked just like your recipe the only addition was a sprinkling of coconut on the top.
    I think cornflour in the US is called cornstarch and caster sugar is midway between granulated and the very fine sugar that you'd use for icing cakes. If I haven't got caster sugar in the cupboard, I give it a quick whizz in a blender or liquidizer - just to break down the grains a little.
    I look forward to trying out your recipe - thank you !
    Posted by ad november 27th 2011 at 20:40 (n° 9)
  • Thank you so much for your advice! I hope this turns out just as my Grandfather and I remembered.
    Posted by Brittany november 24th 2011 at 06:32 (n° 8)
  • With recipe originally in French, then translated by an English lady, it sound, of course, so British...
    To try to help you I can say that caster sugar, is powdered white sugar, the same you can put in your coffee in restaurants, and corn flour is a very very fine and white powder, frequently buy on trademark "Maizena" in Europe.
    Posted by jh november 18th 2011 at 14:33 (n° 7)
  • I am in the US and have been searching for this recipe for YEARS! My Grandfather and I ate this pastry every day we were in Paris when I was a teenager, and I would love to surprise and make it for him. We still talk about how tasty it was to this day! I would like to know if someone could translate to me what cornflour is because the only corn flour I know of over here is gritty and used for cornbread. Also, please explain caster sugar. Is that the same thing as granulated sugar or would it be considered confectioner's sugar. Thank you for your help!
    Posted by Brittany november 18th 2011 at 06:59 (n° 6)
  • This is an excellent recipe, easy to follow with great results. Instead of doing one large tart, I made 12 small ones, so had lots of pastry and custard left over! They were very popular with my nephew and nieces, who are demanding that I make some more! This is a particularly good custard recipe, which I will use always from now on. Many thanks.
    Posted by James june 26th 2011 at 18:39 (n° 5)
  • Came out perfect and tastes delicious thanks !!
    Posted by jj june 25th 2011 at 16:35 (n° 4)
  • No, full eggs, as indicated in the ingredients list.
    Posted by jh november 10th 2010 at 19:22 (n° 3)
  • Came out too eggy and corn tasting. Is only the egg yolk supposed to be used?
    Posted by Anonymous november 10th 2010 at 13:57 (n° 2)
  • I remember the pie my mom made when i was young.a custard pie with gram cracker crust.dose any one know the recipe?i would love to no it.
    Posted by Anonymous august 5th 2010 at 22:37 (n° 1)
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