Flan Patissier With Prunes Recipes

FLAN PATISSIER WITH PRUNES

Steps:

• Pate Brisee: Place the flour and salt in the bowl of an electric mixer fitted with the paddle attachment; with the mixer on low, add butter. Increase speed to medium and mix until butter is well combined. Slowly add water and mix until fully incorporated.
• Turn dough out onto work surface and flatten into a disk. Wrap with plastic wrap and refrigerate for at least 1 hour.
• Line a baking sheet with a nonstick baking mat or parchment paper. Place a 9-by-2-inch baking ring on prepared baking sheet and brush sides with canola oil; set aside.
• Roll out dough on a lightly floured work surface until it is 3/16-inch thick and 14 inches in diameter. Gently fit dough into prepared baking ring, leaving an overhang of about 2 inches, reserving any scraps. Transfer baking sheet to refrigerator or freezer and chill for 20 minutes.
• Preheat oven to 350 degrees.
• Line dough with parchment paper and fill with pie weights. Transfer to oven and bake until edges of dough are lightly browned and bottom is set but still light in color, about 45 minutes.
• Carefully remove parchment paper and pie weights. If any holes or cracks have appeared in the dough, patch with reserved dough scraps. Brush with egg and return baking sheet to oven. Bake until bottom is golden brown, about 25 minutes. Transfer baking sheet to a wire rack; let tart shell cool completely.
• Filling: Preheat oven to 350.
• Place eggs yolks, eggs, sugar, and vanilla bean seeds in a large bowl; whisk to combine. Add custard powder and cornstarch; whisk for 30 seconds to incorporate. Slowly add milk, whisking to combine. Strain into a large saucepan.
• Place saucepan over medium-high heat. Bring mixture to a boil, whisking gently to avoid forming air bubbles; Let boil for 1 minute, whisking gently but constantly to avoid scorching. Transfer custard to the bowl of an electric mixer fitted with the paddle attachment; mix on low to cool and slightly emulsify custard.
• Meanwhile, arrange prunes in tart shell; pour custard over fruit, keeping in mind you may not be able to fit all of the custard. Transfer to oven and bake until set but with a slight jiggle and a dark brown skin has formed on top, about 1 hour and 20 minutes to 1 hour and 40 minutes. Remove from oven and let cool to room temperature.
• Transfer tart to refrigerate and chill for 12 hours. Using a serrated knife, trim away excess crust from top edge of baking ring. Tilt ring on its side with the bottom facing you and run a small paring knife between the crust and the ring to release the tart. Set tart down and carefully lift ring to remove. Refrigerate tart until ready to serve, up to 2 days.

FLAN PâTISSIER (FRENCH CUSTARD TART)

Steps:

• Infuse milk: Place milk, vanilla seeds, used beans and 50g (1/4 cup) sugar in a large saucepan over medium high heat. Bring to just before boiling, stirring to dissolve the sugar. Remove from heat, place lid on and leave to steep for 10 minutes.
• Yolk mixture: Meanwhile, place egg yolks, egg and remaining sugar in a large bowl and whisk to combine. Add cornflour and whisk until smooth.
• Temper eggs: While whisking the eggs, slowly pour in about half the milk in a thin stream. Whisk until combined.
• Thicken custard: Pour the egg-milk mixture back into the saucepan then whisk to combine. Place over medium low heat, stirring constantly so the base doesn't catch, until it starts to thicken (you will feel it). It should happen within 3 to 5 minutes. If it gets lumpy, remove off heat, whisk vigorously - will become smooth.
• Stir 20 seconds after bubbles appear: When the custard is thickened and hot and you see the first big lazy bubbles appear on the base, whisk constantly on the stove for a further 20 seconds then remove from stove. (To check for bubbles, pause stirring for a few seconds)
• Butter: Whisk butter in until fully incorporated.
• Strain & cool: Immediately strain into a bowl through a fine mesh strainer. Discard vanilla bean. Cover with cling wrap touching the surface. Cool on counter (3 hrs+) then refrigerate 12 - 24 hours. (Note 5)
• Work with pastry as frozen as possible - it's easier. (Note 4)
• Cut base and sides: Cut base out using the inside of the pan as a guide on one sheet of puff pastry. Cut three 25 x 5.5cm (2.15 x 10″) wide strips on the other sheet of puff pastry. Place base and sides back in freezer. RESERVE offcuts (for emergency patching).
• Line pan: Butter and line the sides of a 20cm/8" springform pan with a 5.5cm / 2.2" strip of baking paper. We are not using the pan base. (Note 6)
• Line sides: Place cake pan on a square sheet of baking paper on a plate. (Note 6) Remove cut puff pastry from freezer. Working quickly, when sides have JUST thawed enough to bend, line sides of cake pan with puff pastry, overlapping by 1cm / 0.4", using water to seal - just press down for now (will seal properly later).
• Base: Brush base of sides with water. Fit base into cake pan (see video at 2 min 50 sec for technique).
• Seal pastry: Use the back of a teaspoon to press base into the corner. Then smear the now-thawing puff pastry to full seal.
• Prick base: Prick base 30 times with fork. (I always forget!!)
• Freeze: Cover with cling wrap, freeze 4 - 24 hours. (Note 4)
• Preheat oven to 220°C/430°F (200°C fan) for 30 minutes.
• Line & fill with beads: Pick up crust using paper and place on tray (on the paper). Crumple 2 x 60cm / 2 feet long sheets of baking paper (Note 7) then fit into crust arranged in X. Fill with baking beads 1cm / 0.4" below rim (Note 8). Press to push paper into corners.
• Blind bake 25 min + 5 min: Bake 25 minutes, then use overhang paper to remove beads carefully (if sides look like they will cave in, return to oven with beads for 5 min). Bake 5 minutes then cool 10 minutes. (Seal any visible cracks with puff pastry scraps)
• Turn oven down to 200°C/390°F (180°C fan).
• Fill with custard: Remove Creme Patissiere from fridge. Whisk to loosen, scrape into crust - fill to 1cm/0.4" below rim. (Leftover custard Note 7) Smooth surface, brush custard surface with egg yolk (use it all).
• Bake 65 minutes, rotating tray 180° at 45 minutes. It will puff up in the last 15 ninutes like a souffle. Remove from oven - it will still be very wobbly, have faith! It will set when cool!Golden surface - If the top is not golden like pictured, switch on broiler to caramelise surface. Watch carefully - takes minutes!
• Cool on counter for 4 hours (in pan). Transfer to plate (still in pan), cover loosely with cling wrap, then refrigerate 12+ hours.
• Serve: Remove from fridge 1 hour prior to serving to bring to room temperature. Cut into slices like cake! The pastry is crispy & flaky. The custard will cut neatly (it will not ooze) but when you bite into it, the custard is beautifully soft and creamy. Traditionally eaten as a hand held bakery treat in France but you can use a plate if you're feeling civilised!
• Shelf life: Flan Pâtissier is at its best in the first 24 hours after it is put in the fridge after baking as this is when the pastry is still beautifully crisp. Beyond this the pastry starts to soften which no one has pointed out yet because everyone is besotted by the custard! But I notice. :)