This is a wonderful tart filled with vanilla custard. You’ll find custard tart in every patisserie in Paris, but have likely never come across one here in the states. Its rustic simplicity is exactly the kind of pastry I love. It’s really quite easy to create; a tart dough (this recipe uses a bit of potato flour, which makes it even more tender, because there is less gluten to get excited and tough) that goes up the sides of a ring mold baked with a pastry cream. I added raspberries to give it a bit more character, some tartness and they’re just pretty.
This recipe was inspired by one I found in Baklava to Taste Tatin by Bernard Laurence.
Here is the recipe on his blog, but it is in French and I’ve made a few minor changes in the one below.
Raspberry Custard Tart (Flan Parisien)
For the pastry crust:
225g butter, chilled and diced
250g all-purpose flour
50g potato starch
1/2 teaspoon salt
15g egg yolk
For the custard:
1 tablespoon vanilla extract or 1 vanilla bean scraped (homemade extract)
110g cornstarch (I have never tried the recipe with tapioca or other starches, but they should also work)
3 whole eggs
3 egg yolks
5 1/4 cups (1.3 liters) whole milk
3 tablespoons unsalted butter
6 ounces fresh or frozen raspberries for the middle of the tart
12 ounces fresh berries for the top of the tart
You can watch me create the custard tart in my instagram stories, where I’ll make the tart dough and filling.
To make the custard tart dough: Mix together the butter, flour, potato starch, salt and sugar in a stand mixer with the paddle attachment. Once it looks like the consistency of sand, add the egg yolks and milk, mix until dough comes together in a smooth ball. Wrap and refrigerate. See the video on Instagram to see how to roll it and get it into the Cake Ring.
To make the filling:
Preheat oven to 350°F
Whisk together the sugar and cornstarch in a bowl. Add the eggs, yolks and vanilla and whisk until smooth.
In a large saucepan, bring the milk to a simmer over low heat. Pour half the hot milk over the egg mixture and whisk. Return to the saucepan and continue cooking for 3 minutes, whisking the whole time. Pour half the pastry cream into the prepared tart dough and top with 6 ounces of berries. Cover with remaining custard and bake for about 50 minutes. It will be very dark on top and bubbling.
Allow to cool to room temperature, then remove the ring mold and refrigerate for at least 3 hours, but overnight if possible. Top with berries.