Name: Flan Pâtissier: French Custard Tart with Crispy Puff Pastry Recipe
Prep time: 30 min
Cook time: 1 h 35 min
Total time: 16 h 5 min
Cuisine: French
Ingredients: 1 litre / 1 quart full fat milk; 2 vanilla beans, seeds scraped, beans reserved; 1 cup caster sugar, separated; 120g / 4.2 oz egg yolks (approximately 6 to 7 large eggs, 100 ml); 1 large egg (55 – 60g / 2 oz); 7 tbsp (70g) cornflour/cornstarch (scoop and level); 50g (5 tbsp) unsalted butter, cut into 1cm cubes (cold); 2 sheets butter puff pastry, frozen (25cm / 10″ squares, 185g/6oz each); 1 egg yolk, whisked; Butter, for greasing; Baking paper; Baking beads or dried beans for blind baking; Water (for sealing pastry)

Jump to Recipe· 4.2 from 59 reviews

If you’ve ever dreamed of biting into a piece of authentic French patisserie heaven, then this Flan Pâtissier: French Custard Tart with Crispy Puff Pastry Recipe is for you! This classic French custard tart pairs a luxuriously creamy, vanilla-infused custard with a wonderfully crisp and flaky puff pastry crust that shatters delightfully with every bite. With its rustic charm and deeply comforting texture, it’s no wonder this tart is a beloved staple in French bakeries and now, thanks to this recipe, can be a star in your kitchen too.

Ingredients You’ll Need

The images show four steps in making a cake on a white marbled surface. In the first step, a woman's hand holds a spatula lifting thick yellow cake batter above a black round pan filled with batter. In the second step, a woman's hands hold the black cake pan and a knife spreads a smooth, light yellow layer of batter evenly in the pan. In the third step, a woman's hand uses a brush to spread a thick shiny orange glaze on top of the cooked cake layer inside the black pan. In the final step, two hands hold the black pan containing a finished cake with a top layer that is golden brown with some darker spots, showing a baked texture. Photo taken with an iphone --ar 4:5 --v 7

To achieve the rich flavor and velvety texture of this Flan Pâtissier, you only need a handful of simple, high-quality ingredients. Each plays a crucial role, from the vanilla beans that infuse the custard with aroma to the crisp puff pastry that provides the perfect contrast in texture.

Full-fat milk (1 litre / 1 quart): Provides a creamy base essential for rich custard.
Vanilla beans (2): Fresh vanilla seeds add that authentic fragrant flavor you can’t get from extracts.
Caster sugar (1 cup, separated): Sweetens the custard without graininess.
Egg yolks (120g / ~6-7 large eggs): The key thickening agent for the custard’s silky smoothness.
Whole egg (1 large): Adds richness and helps with the custard’s structure.
Cornflour/cornstarch (7 tbsp / 70g): Ensures the custard sets perfectly without becoming rubbery.
Unsalted butter (50g / 5 tbsp): Adds decadent creaminess and sheen to the finished custard.
Frozen butter puff pastry (2 sheets, 25cm squares): Provides the crispy, flaky crust that contrasts beautifully with the custard.
Egg yolk (1, whisked): For brushing the custard surface to get that golden finish.
Butter (for greasing): Prevents sticking and helps pastries brown evenly.

How to Make Flan Pâtissier: French Custard Tart with Crispy Puff Pastry Recipe

Step 1: Infuse the Milk for the Custard

Start by heating the milk gently with the scraped vanilla seeds and pods along with half the caster sugar. Warm it just until it’s about to boil, then remove from heat and let it steep with the lid on. This infuses the milk with deep vanilla flavor, the foundation of the custard’s irresistible aroma.

Step 2: Prepare the Egg Mixture

While the milk cools slightly, whisk together the egg yolks, whole egg, and the rest of the sugar in a bowl until smooth. Next, add the cornflour and whisk again to ensure no lumps remain. This mixture is your custard’s thickening base—smoothness here is key for that silky finish.

Step 3: Temper and Combine Custard Ingredients

Slowly pour half of the warm vanilla milk into the egg mixture while whisking constantly. This crucial step prevents the eggs from scrambling. Then, pour the combined mixture back into the remaining milk in the saucepan, stirring continuously on medium-low heat so your custard thickens evenly without burning.

Step 4: Cook Until Perfectly Thickened

Keep stirring on the stove until you feel the custard firm up, and large lazy bubbles appear at the bottom of the pan. Give it 20 more seconds of whisking to ensure a luscious, lump-free texture. Finally, whisk in cold cubes of butter for that glossy finish, then strain it and cover with cling wrap directly on the surface to prevent a skin from forming.

Step 5: Prepare and Blind Bake the Puff Pastry Crust

While the custard chills for several hours, get your puff pastry ready. Cut one sheet to fit the base of an 8-inch springform pan and the other into strips for the sides. Line the greased pan and press the pastry in carefully, sealing edges with water. Prick the base to prevent bubbling, then freeze until very firm. Blind bake the crust with baking beads to keep its shape until golden and crisp.

Step 6: Assemble and Bake the Flan

Preheat your oven, then fill the cooled pastry shell with the whipped custard, leaving some room at the top. Brush the custard surface with the reserved egg yolk for a beautiful golden finish. Bake for just over an hour, rotating midway, and watch the custard puff up like a soufflé before settling as it cools. If the top isn’t golden enough, a quick broil will caramelize it beautifully.

How to Serve Flan Pâtissier: French Custard Tart with Crispy Puff Pastry Recipe

A close-up image of a creamy custard tart slice with two distinct layers, the bottom layer is a thick, smooth, pale yellow custard filling with a velvety texture showing tiny black specks, while the top layer is a thin, caramelized golden brown surface that appears slightly glossy and baked to a perfect finish. The base is a crisp, flaky light brown pastry crust that holds the custard, with visible cracks and a crumbly texture around the edges. The tart slice sits on a white marbled surface, and a blurred background gives a soft, warm atmosphere. photo taken with an iphone --ar 4:5 --v 7

Garnishes

This tart is stunning served simply to highlight its natural flavors. Feel free to sprinkle a dusting of powdered sugar or a few fresh berries to add a splash of color and a touch of tartness that cuts through the richness.

Side Dishes

Flan Pâtissier pairs surprisingly well with fresh fruit salads or a scoop of lightly sweetened whipped cream. For a bit of contrast, consider a citrusy compote or a cup of strong black tea, balancing the creamy texture with refreshing brightness.

Creative Ways to Present

For an elegant twist, serve individual slices with a drizzle of caramel sauce or a spoonful of homemade fruit coulis. You might even top each slice with a dollop of chantilly cream and a sprinkle of toasted almond slivers for added texture and sophistication.

Make Ahead and Storage

Storing Leftovers

Leftover Flan Pâtissier keeps well covered in the refrigerator for 2-3 days. Keep it wrapped loosely with cling wrap or stored in an airtight container to preserve that delicate custard texture and prevent the crisp pastry from becoming soggy too quickly.

Freezing

While technically possible, freezing this tart is not recommended as the custard texture can become grainy and the pastry soggy upon thawing. For best results, enjoy it fresh or within a couple of days refrigerated.

Reheating

If you desire a warm slice, briefly heat it in a low oven (about 150°C/300°F) for 10 minutes to refresh the crispness of the pastry without compromising the custard. Avoid microwaving, which tends to alter texture.

FAQs

What makes this Flan Pâtissier different from other custard tarts?

This Flan Pâtissier: French Custard Tart with Crispy Puff Pastry Recipe features a distinctive crust made from puff pastry, which is lighter and flakier than the typical shortcrust pastry often used. The custard itself is thickened with cornflour and infused with whole vanilla beans, giving it a rich, creamy texture and authentic flavor.

Can I use store-bought vanilla extract instead of vanilla beans?

While you can substitute vanilla extract, using the seeds from fresh vanilla beans imparts a more intense and natural vanilla aroma that elevates the custard’s flavor. If you must use extract, try to use a high-quality pure vanilla extract and add it after removing the milk from heat.

How do I prevent the puff pastry sides from collapsing?

Freezing the lined pan before baking and using baking beads to blind bake the crust are key steps. If the sides appear to cave in after removing the beads, bake for a few more minutes with the beads inside until the structure firms up.

Why is my custard not setting properly?

Make sure the cornflour is accurately measured and that you cook the custard long enough, especially those critical 20 seconds after the bubbles appear. Whisking constantly helps prevent lumps and ensures a smooth, set custard.

Can I make this recipe gluten-free?

To make a gluten-free version, you would need to substitute the puff pastry with a gluten-free alternative and ensure the cornflour is pure corn starch without additives. The texture may vary, but the essence of the Flan Pâtissier can be maintained.

Final Thoughts

This Flan Pâtissier: French Custard Tart with Crispy Puff Pastry Recipe is truly a recipe to treasure – straightforward enough to tackle at home yet delivering that iconic bakery-quality result. Its combination of a crisp, buttery crust with a rich, silky custard is pure comfort in every bite. So go ahead, give it a try, and bring a slice of French pâtisserie magic into your kitchen!