Rosa Jackson’s Flan Pâtissier

Thick, rich and super vanilla-y, this tall tart — found in pâtisseries over France — is adapted from Niçoise, by Rosa Jackson. It’s constructed in a springform pan. Unlike most French pastries, it’s meant to be eaten chilled. Jackson’s headnote says it’s best served a few hours to a day after it’s made, which is true, but we found it still to be wonderful another day or two after that. Jackson suggests serving it straight from the fridge as a goûter (afternoon snack), or for dessert after a light meal.

READ: The south of France shimmers and delights in the engaging cookbook ‘Niçoise’ — until it doesn’t

Jackson’s original recipe calls for all-purpose or cake flour, and also offers a choice between two vanilla beans or one vanilla bean plus two teaspoons vanilla extract. We tested ours with all-purpose flour and the vanilla bean plus extract option.

Note: Normally we do not publish recipes at Cooks Without Borders that require a stand mixer; we adapt them so that those who don’t own one can make the recipe using a hand mixer or mixing by hand. We believe that Step 1 of this recipe can probably be achieved either way; once we re-test it and adapt for for a hand-mixer or hand mixing, we’ll update. Apologies for any inconvenience.

Serves 10.

Ingredients

For the pastry

8 tablespoons (1 stick / 115 grams) unsalted butter, cut into 1/2-inch / .5 cm dice, at cool room temperature

1 cup / 100 grams confectioner’s sugar

2 cups / 240 grams all-purpose or cake flour

1 large egg

1 large egg yolk

For the vanilla pastry cream

3 cups / 720 ml whole milk

1 cup / 240 ml heavy cream

2 vanilla beans or 1 vanilla bean plus 2 teaspoons vanilla extract

3 large eggs

3 large egg yolks

1 cup / 200 grams sugar

1/2 cup / 60 grams cornstarch

Instructions

For the pastry

1. In the bowl of a stand mixer fitted with the paddle attachment, beat together the butter and confectioner’s sugar on low speed until smooth and creamy. Add the flour and continue mixing until the mixture looks crumbly. Add the whole egg and egg yolk and mix just until the pastry comes together.

2. Turn the pastry out, shape it into a disk and wrap in plastic wrap. Chill for at least 1 hour, and up to 24 hours.

3. If the pastry is too firm to roll out, let it soften at room temperature for 15 minutes. On a lightly floured surface, roll out the pastry into a 1/8-inch / 3 mm thick round about 16 inches / 40 cm in diameter. Fit it into a 9 inch / 20 cm springform pan, pressing it over the bottom and up the sides and leaving a 1-inch / 2.5-cm overhang all around. If your pastry is a little too warm, this could get messy; patch it as you need to and don’t panic. Trim the pastry so that it is even with the rim of the pan, then press it with your thumb all the way around the sides of the pan so that it comes slightly above the rim. Place the pastry shell in the freezer while you make the filling.

4. Heat the oven to 350 F / 180 C.

For the vanilla pastry cream

1. Combine the milk and cream in a pitcher or jug. Slit the vanilla bean(s) lengthwise in half and scrape out the seeds, into the milk and cream using the back of a small knife. Drop in the pod(s) and stir to distribute the seeds (you can do this step up to one day ahead to infuse the vanilla); cover and refrigerate.

2. In a large mixing bowl, whisk together the whole eggs, egg yolks, sugar, vanilla extract (if using) and cornstarch. Add 1/2 cup / 120 ml of the cold milk and cream and whisk until smooth; set aside. Pour the remaining milk and cream into a medium-large saucepan and bring to a simmer.

3. Pour one-third of the hot milk and cream over the egg mixture and mix until combined. Pour the remaining milk and cream into the bowl, stirring constantly, then pour the mixture into the saucepan.

4. Place the saucepan over medium heat and bring the milk mixture to a boil, stirring at first and then whisking as it starts to thicken (this will take some effort!). When the mixture reaches a boil, after 2 or 3 minutes, it should be thick like pudding. Remove from the heat.

Assemble and bake the tart

1. Remove the pastry shell from the freezer. Whisk the pastry cream again to remove any lumps, and pour it into the pastry shell. It will not fill the pan entirely; the pastry will shrink slightly and the filling will puff up as the tart bakes.

2. Place in the oven and bake until the surface of the filling turns a deep golden brown, about 40 to 55 minutes. It will bubble as it bakes; don’t be alarmed by this. When you remove the tart from the oven the filling will still appear to be liquid, but it will set as it cools. Let the tart stand 15 minutes.

3. After 15 minutes, release the sides of the pan and let the tart cool to room temperature on a rack. Transfer to the refrigerator for at least 4 hours, until fully chilled, before slicing and serving.