Parisian flan tart recipe

1. 1

   Make the sweet shortcrust pastry (see link for recipe above) and rest in the fridge for 1 hour.

2. 2

   Line the tart tin with the pastry and put it in the fridge for 30 minutes.

3. 3

   Preheat the oven to 160C/325F/Gas Mark 3.

4. 4

   Bake blind the pastry base and leave to cool.

5. 5

   Carefully brush the pastry base with the beaten egg.

6. 6

   Put it back in the oven for 4 minutes at 160C/325F/Gas Mark 3, remove and brush it a second time.

7. 7

   To make the custard filling, bring the milk and vanilla to the boil.

8. 8

   In a large bowl, whisk together the eggs and sugar, then add the cornflour and pour in the boiling milk.

9. 9

   Pass the mixture through a very fine sieve.

10. 10

    Place the pastry base in the oven and fill to the top with the custard mix using a jug or a ladle.

11. 11

    Bake the flan until it is set and golden brown on top.

12. 12

    Cool it at room temperature in the tin.

* Per serving · 4 servings · Values may vary.