BY ÉCOLE BELLOUET CONSEIL

VANILLA
FLAN PÂTISSIER

See pictures

Ingredients

LINING PASTE
400g flour
300g butter
75g milk
15g egg yolks
20g sugar
10g salt

CUSTARD CREAM
2kg milk
340g egg yolks
400g sugar
140g pastry cream powder
60g Pure Vanilla Madagascar Bourbon with seeds

100g butter

Preparation

LINING PASTE
In a mixing bowl fitted with a paddle, rub together the flour and butter then add the mixture of milk, eggs, sugar and salt combined together. 
Mix well together without over-mixing the paste then allow to rest in the refrigerator for 2 hours. 
Roll out the paste to 3 mm and line three rings of 18 cm in diameter and 4.5 cm high. 
Allow to rest in the refrigerator.
 
CUSTARD CREAM
In a metal mixing bowl, combine together the egg yolks, sugar, pastry cream powder and pure vanilla with seeds. 
Loosen the mixture with the boiling milk then continue to cook the mixture until boiling for 2 min. 
Remove from the heat and add the butter.
 
ASSEMBLY AND FINISHING
Pre cook the tart bases with baking beans in a fan forced oven at 165°C for 20 to 25 min. 
Remove the baking beans and fill the top with the hot custard mix. 
Bake the tart in a fan forced oven at 165°C for 20 to 25 min until obtaining brown marks on the surface of the custard.

 

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