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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.
It's a great classic of the French bakery, found in all good shops.
1 hour 10 min.
Easy
5.45 €
1 French custard tart
3 IngredientsLast modified on: July 13th 2022
For 1 French custard tart, you will need:
- 1
300 g shortcrust pastry (pâte brisée) - 2
800 g paris flan filling - 3
20 g apricot glaze (optional) - Total weight: 1,100 grams
Times for this recipe
Preparation: 20 min.
Cooking: 50 min.
All in all: 1 hour 10 min.
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time
Step by step recipe
Stage 1 - ⌛ 10 min.
Spread out 300 g shortcrust pastry (pâte brisée) in a 8 inches (20 cm) mould, following these tips.
Put on standby in the fridge.
Put on standby in the fridge.
Stage 2 - ⌛ 2 min.
Stage 3 - ⌛ 3 min.
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 4 - ⌛ 3 min.
Pour mixture into the pastry case.
Note that we put hot cream on dough, a bit unusual but necessary to reduce cooking time.
Note that we put hot cream on dough, a bit unusual but necessary to reduce cooking time.
Stage 5 - ⌛ 50 min.
And immediately put in the oven for about 50 minutes.
Stage 6 - ⌛ 2 min.
You can glaze (with apricot jelly) top for a shiny dessert.
Stage 7
Taste imperatively cold, your flan can also very well wait for a full night in the fridge.
Remarks
You can use different kinds of dough: sweetcrust pastry (pâte sablée) or puff or flaky pastry (pâte feuilletée).
Keeping: Several days in the fridge, covered by a plastic film.
Source: Home made.
Nutritional information
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 580 RDI=220 % | 2,880 RDI=270 % | 2,430 RDI=370 % | 3,810 RDI=190 % | 15,930 RDI: 190 % |
| Per 100 g | 50 RDI=20 % | 260 RDI=30 % | 220 RDI=30 % | 350 RDI=20 % | 1,450 RDI: 20 % |
How much will it cost?
- For 1 French custard tart : 5.45 €
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Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
Paris flan filling
You can get more informations, or check-out other recipes which use it, for example: Black sesame flan, Caramelised apple custards, Pistachio custard tart, Caramelized pear custard tart, Crusty pistachio, almond and apricot flan, ... See them all 9
Shortcrust pastry (pâte brisée)
You can get more informations, or check-out other recipes which use it, for example: Salmon and spinach quiche, Angevin plum pâté, Mornay onion tart, Leek and Mimolette tart, Tarte à l'coloche, ... See them all 16
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The 23 comments already posted on this recipe
No, instead you can use vanilla powder or extract.
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...
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!
2) bottom preferably
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.
This recipe comes close but the French just seem to be on another level with their patisseries.
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 !
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.