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Parisian flan tart

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Ingredients

Adjust Servings:
360 g Sweet pastry
560 ml Custard you may not need the full amount!
2 tsp Nutmeg
1 Egg small

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Parisian flan tart

Cuisine:
    • Serves 8
    • Medium

    Ingredients

    Directions

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    Parisian flan tart

    This Parisian flan tart contains a baked custard within a sweet pastry case. There are many versions of a custard tart  from the Chinese egg tarts to the Portuguese pastel de nata. The earliest I have been able to find a mention of these is 1399, as featured in King Henry IV’s coronation banquet. This version is probably the plainest one, however with the pastry I find it more than sweet enough. I will endeavour to make both the Chinese and Portuguese tarts, however there are several other recipes to make first!

    I am using a 25cm tart tin, so the amount of pastry and custard required may vary for you.

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    Steps

    1
    Done

    Rolling the pastry

    Lightly dust a board and roll the pastry to about a 3 mm thickness.

    2
    Done

    Gently roll back the pastry over the rolling pin, lift and place into the tart case.
    Use a bit of pastry to to push the pastry into the sides and around the base.
    Leave at least an inch of overhang and use any excess pastry to make jam tarts!

    3
    Done

    Preparing to bake

    Use a fork to prick the pastry all over the base.
    Scrunch up some greaseproof paper and put over the pastry.
    Over this, fill with baking beads, rice or lentils. I use a mixture of rice and beads.

    4
    Done

    Bake!

    Place onto a preheated baking tray on the middle rack in the preheated oven.
    Bake for 35 minutes, then remove from the oven.
    Gently remove the beads, using the baking paper to lift it all out together.

    5
    Done

    Egg wash

    Break the egg into a bowl and whisk with a pinch of salt.
    Brush the egg over the pastry, getting a good coverage then rebake for 5 minutes until golden brown.
    Once it has cooled, do another egg wash and bake for another 4 minutes.

    6
    Done

    Make the custard

    Trim the pastry case to the top of the tin.
    Make the custard as per instructions in the link, however pour through a sieve into the tart case.
    Sprinkle with as much nutmeg as you feel like.

    7
    Done
    40 minutes

    Bake the custard

    Place onto a preheated tray and into the oven for 40 minutes, removing the tart when the custard achieves a jiggle in the centre.
    Times may vary depending on tart size and your oven!

    BaTarts

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