FLAN PARISIEN

Directions

FOR THE DOUGH

Mix the flour, sugar and salt in a bowl of a mixer fitted with the paddle attachment. Add the cubes of cold butter and mix on medium speed. Then add the egg and water and mix until a dough forms. Let the dough rest in the freezer for half an hour. Using a rolling pin, roll out the dough into a circle approximately 38 cm in diameter. Carefully place the dough in a 23 cm round baking tin and put the pan in the freezer for half an hour.

FOR THE CREAM

Preheat the oven to 200ºC. Boil the milk and cream in a saucepan. Separate the vanilla beans, scrape the seeds into the milk mixture and add the vanilla pods and salt. In a bowl, whisk together the eggs, egg yolks and sugar and then add the cornflour. When the milk mixture is hot enough, pour half of the hot mixture over the eggs, whisking quickly and thoroughly until combined. Pour the egg mixture back into the saucepan with the remaining hot milk and whisk until it starts to thicken. Add the vanilla extract. Remove the tart from the freezer and add the pastry cream. Bake for 10 minutes at 200ºC, then reduce the temperature to 180ºC and bake for another 50 minutes. Let the tart cool on a rack. When it cools, remove from the pan.