Mis à jour : 22 juin 2020
Vanilla flan is probably one of my favorite pastries. This delicacy, although very simple to make, is a true treat!
This time I wanted to recreate this great classic though its shape, and present it as small individual tarts.
The idea came to me in a rather funny way, to be honest: I had made a meringue and therefore had egg yolks in the fridge, I had also recently bought individual tart moulds. So I combined both my egg yolks and got to try out my new moulds.
For the crust of this dessert, I made a rather classic sweet dough with a light touch of almond powder to enhance the taste. To show that this recipe can be made without a stand mixer, I kneaded the dough by hand. In fact, kneading by hand can be even more effective than kneading in a food processor or stand mixer because you can control the kneading power.
For this type of dough, one important rule is to avoid overworking it or else it will distort in shape during baking. The dough should therefore be lightly kneaded with the palm of the hand, working it on the work surface with a horizontal movement. This kneading technique, makes it possible to incorporate the flour without over-developing the gluten network and thus gives an optimal result during baking.
Unlike fruit tarts, this tart flan needs to rest in a fridge to set. Once baked, it must be placed in the fridge for at least 4 hours before it can be served. If the pie does not set in the fridge, it will be runny when cut.
Dough scraper (optional)
Individual tart moulds
For 6 tarts 8 cm in diameter
30 g almond powder
180 g flour
100 g butter (at room temperature)
80 g icing sugar
1 pinch of salt
250 g whole milk
1 tbsp vanilla extract
50 g sugar
3 egg yolks
20 g corn starch
70 g heavy cream
40 g butter
Mix the soft butter with the sugar until completely incorporated.
Add the egg and mix.
Add the almond powder and mix.
Place the flour on the work surface and make a well in the centre. Pour the previous mixture into it, then gradually incorporate the flour with a dough scraper.
Slightly knead the dough with the palm of your hand until the flour is completely incorporated.
Cover the dough with cling film and place in the fridge for 1 hour.
Heat the milk and vanilla extract over medium heat until simmering.
At the same time, whisk the egg yolks with the sugar. Add cornstarch.
Add one third of the milk to the egg, sugar and cornstarch mixture. Stir then pour over the remaining milk and cook over medium heat, whisking constantly.
Remove from the heat when the custard thickens and comes to a boil. Set aside.
Take the dough out of the fridge and flour the work surface.
Spread the dough with a rolling pin. Roll out to a thickness of 2 or 3 mm.
Line the dough into the tart moulds and fill them with custard.
Preheat the oven to 165 °C and bake for 1 hour.
After removing from the oven, leave to cool to room temperature and then leave in the fridge for at least 4 hours.