Parisian flan tart recipe – a delicious recipe with egg, full fat, vanilla, eggs, caster sugar, cornflour. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Make the sweet shortcrust pastry (see link for recipe above) and rest in the fridge for 1 hour.
2
Line the tart tin with the pastry and put it in the fridge for 30 minutes.
3
Preheat the oven to 160C/325F/Gas Mark 3.
4
Bake blind the pastry base and leave to cool.
5
Carefully brush the pastry base with the beaten egg.
6
Put it back in the oven for 4 minutes at 160C/325F/Gas Mark 3, remove and brush it a second time.
7
To make the custard filling, bring the milk and vanilla to the boil.
8
In a large bowl, whisk together the eggs and sugar, then add the cornflour and pour in the boiling milk.
9
Pass the mixture through a very fine sieve.
10
Place the pastry base in the oven and fill to the top with the custard mix using a jug or a ladle.
11
Bake the flan until it is set and golden brown on top.
12
Cool it at room temperature in the tin.
407
kcal
Calories
15
g
Fat
36
g
Carbs
19
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 500 g (17.6oz) sweet shortcrust pastry, 1 beaten egg, 560 ml (19.7fl oz) full fat or semi-skimmed milk, 1 vanilla pod (opened and scraped) or 1 teaspoon of vanilla extract, and more.
Yes, Parisian flan tart recipe falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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