FOOD

French Flan Tart — a simple recipe


A few weeks spent in France this summer got me inspired to give the classic French Flan Tart a go. This recipe, that I wrote down a while ago, proved to be super simple and really very tasty! And seriously, don’t you think it looks just like the ones in a French bakery? Here’s the recipe:

For the dough:

  • 230g flour
  • 100g sugar
  • 90g butter, room temperature
  • 1 tblsp vegetable oil
  • 1 egg

For the filling:

  • 30g flour
  • 125g sugar
  • 1 sachet vanilla sugar (or 1 tsp vanilla essence, or scrape out the seeds from one vanilla bean)
  • 3 eggs
  • 1/2 liter boiling milk

Pre-heat the oven to 180 C.
Mix flour, sugar, butter, oil and egg to a sticky dough. Roll out and use your fingers to spread it out into a 24 cm round cake tin (I layered the bottom with greaseproof paper and made sure the sides were well buttered).
For the filling: beat the eggs in a pan. Add sugar, vanilla, and flour. Add the boiling milk last and turn on the heat. Keep stirring until thick, but don’t let it boil.
Pour the filling on the dough and place in oven for 45 minutes. Check the colour (it should become golden brown) and if the filling stiffens. Cool down before taking it out of the tin. (Although, when you’re impatient like me, it also comes out well when hot and is really delicious warm as well.

xxx Esther

For an easy-to-print version of this recipe, click here.


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Comments (7)

September 15, 2010

my french hubby loves this, wheneverwe are in france he has at least one piece a day
maybe I should be a darling and make one for him…:)


September 15, 2010

Absolutely delightfully delicious!!

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September 15, 2010

Looks delicious!


katie beaton
September 15, 2010

i was just wondering what to take to a friends for coffee tommorow, will get baking, yummy! 🙂


Mary
February 5, 2011

I tasted this cake in Paris and liked it very much, then decided to make it myself and started searching recipe in the internet, there were hundred ones but too difficult to make with undefinable ingredients. Finally i found an easy recipe on this site. very happy, my family loves it on desserts!!!


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Pierre
August 27, 2013

Do not used flour used corn starch or kuzu root starch.
In France we don’t use flour, if you don’t cook your flour, like making a roux, your sauce or cream will taste flour, and some flour are different, some will separate after or will produce small flour nugget and also the cut of the pie have to be clear and brilliant like a creme Caramel.
Mixed your Corn starch with your egg and the sugar first, then pour the boiling milk slowly to the mixture and pour the all mixture to the pie ( cook the crust in little before )


Esther in Amsterdam
August 27, 2013

Thank you Pierre! I will try that. 🙂


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