in Dessert Recipes, France

Small flan tarts

updated

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Ingredients for 12 servings:

  • 200 g flour
  • 80 g sugar
  • 90 g butter
  • 1 egg(s)
  • 2 eggs
  • 50 g sugar
  • 40 g cornstarch
  • ½ liter of milk
  • 1 vanilla pod(s)

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

baked in a muffin tin

Preheat oven to 180°C (top/bottom heat). Knead flour, sugar, butter, and egg into a shortcrust pastry. Divide the dough into 12 pieces and line the cups of a greased muffin tin. For the filling, whisk the eggs with the sugar. Stir in 80g of cornstarch. Bring the milk to a boil with the split vanilla pod, pour into the egg mixture, and whisk continuously. Scrape the seeds from the vanilla pod and add to the cream. Spoon the cream into the pastry baskets and bake for about 30 to 40 minutes, depending on the desired browning and the oven’s heat. Let the tray rest briefly, then carefully remove the tartlets and let them cool on a wire rack.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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