Last modified on: July 13th 2022Keywords for this recipe:
|Preparation||Cooking||Start to finish|
|20 min.||50 min.||1 hour 10 min.|
|472 Kcal or 1,976 Kj||58 gr||316 gr||256 gr|
|24 %||22 %||30 %||39 %|
|Per 100 g|
|43 Kcal or 180 Kj||5 gr||29 gr||23 gr|
|2 %||2 %||3 %||4 %|
|Paris flan filling: You can get more informations, or check-out other recipes which use it, for example: Crusty pistachio, almond and apricot flan, Caramelised apple custards, Pistachio custard tart, Caramelized pear custard tart, Alsatian apple tart, ... All|
|Shortcrust pastry (pâte brisée): You can get more informations, or check-out other recipes which use it, for example: Quiche Lorraine, Leek and Mimolette tart, Angevin plum pâté, Rata-tart, Mexican tart, ... All|
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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!
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.