If you’re looking for a dessert that’s both elegant and indulgent, this Classic Flan Tart is a must-try. With its silky, creamy custard and buttery crust, this tart is the perfect balance of textures and flavors, making it an ideal treat for any occasion. I discovered this timeless recipe on I Wuv Cooking, and it’s one you’ll want to bookmark for your next baking adventure!
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Why You’ll Love a Classic Flan Tart
The classic flan tart is a dessert that combines the richness of a creamy custard filling with the crisp, buttery texture of a tart shell. It’s an impressive yet approachable dessert that’s perfect for dinner parties, holidays, or a simple treat for yourself.
Classic Flan Tart Recipe
Here’s how to create this stunning dessert step-by-step.
Ingredients
For the Tart Crust:
- 1 1/4 cups all-purpose flour
- 1/2 cup unsalted butter, chilled and cubed
- 2 tbsp granulated sugar
- 1/4 tsp salt
- 2-3 tbsp ice water
For the Custard Filling:
- 2 cups whole milk
- 1/2 cup heavy cream
- 1/2 cup granulated sugar
- 3 large eggs
- 1 tsp vanilla extract
- 2 tbsp cornstarch
Instructions
- Prepare the Tart Crust:
In a food processor, pulse together the flour, sugar, and salt. Add the chilled butter and pulse until the mixture resembles coarse crumbs. Gradually add the ice water, 1 tablespoon at a time, until the dough comes together. Form into a disc, wrap in plastic, and chill for 30 minutes. - Preheat the Oven:
Preheat your oven to 375°F (190°C). Roll out the chilled dough on a floured surface to fit a 9-inch tart pan. Press the dough into the pan, trim the edges, and prick the base with a fork. Line with parchment paper and fill with pie weights or dried beans. - Blind Bake the Crust:
Bake the crust for 15 minutes, then remove the parchment and weights. Bake for an additional 5-7 minutes, or until golden. Allow to cool completely. - Make the Custard Filling:
In a saucepan, heat the milk, cream, and half the sugar over medium heat until it just begins to simmer. In a separate bowl, whisk together the eggs, remaining sugar, cornstarch, and vanilla. Gradually add the hot milk mixture to the egg mixture, whisking constantly. - Cook the Custard:
Return the mixture to the saucepan and cook over low heat, stirring constantly, until it thickens enough to coat the back of a spoon. Be careful not to let it boil. - Assemble the Tart:
Pour the custard filling into the cooled tart shell, smoothing the top. Bake at 325°F (165°C) for 20-25 minutes, or until the custard is just set and jiggles slightly in the center. - Cool and Serve:
Allow the flan tart to cool to room temperature, then chill in the refrigerator for at least 2 hours before serving. Slice and enjoy!
Tips for a Perfect Flan Tart
- Chill the Dough: Properly chilling the dough helps prevent shrinking and ensures a crisp crust.
- Use Fresh Eggs: They contribute to the custard’s rich, creamy texture.
- Test for Doneness: The custard should still have a slight jiggle in the center when you remove it from the oven.
Why This Recipe Is a Crowd-Pleaser
The Classic Flan Tart is a dessert that impresses with its elegant presentation and luscious taste. It’s versatile, delicious on its own, or paired with fresh berries or a drizzle of caramel sauce. Whether you’re baking for a special occasion or indulging your love of classic desserts, this flan tart is sure to delight.
Try this recipe and let me know how it turned out! Don’t forget to share it with dessert lovers and visit I Wuv Cooking for more culinary inspiration.
Master the Art of Classic Flan Tart: Creamy Custard Meets Buttery Crust
Ingredients
- 2 cups unsalted butter, cold and cubed
- 2 tbsp granulated sugar
- 4 tsp salt
- 3 tbsp ice water
- 2 cups heavy cream
- 2 cups granulated sugar (for the flan)
- 1 tsp vanilla extract
- 2 tbsp cornstarch
- 3 large eggs
Instructions
- Preheat the oven to 350°F (175°C).
- In a mixing bowl, combine the flour, 2 tbsp sugar, and salt. Add the cold butter and mix until crumbly.
- Add ice water, one tablespoon at a time, until the dough forms. Wrap in plastic and chill for 30 minutes.
- Roll out the dough and fit it into a tart pan. Prick the bottom with a fork and bake for 15 minutes or until golden.
- In a saucepan over medium heat, combine heavy cream, 2 cups sugar, and vanilla extract, stirring until dissolved.
- In a separate bowl, whisk together cornstarch and eggs until smooth. Gradually add the cream mixture to the egg mixture, whisking continuously.
- Pour the custard into the pre-baked tart shell and bake for another 30 minutes or until set.
- Allow to cool, then refrigerate for at least 2 hours before serving.
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