Flan pâtissier (French custard tart)

Preparation

1. 1

   Preheat the oven to 180 °C (350 °F). Line a tin with the shortcrust pastry and prick the base with a fork.

2. 2

   Heat the milk with the split and scraped vanilla pod, without letting it boil; let it infuse off the heat for 10 minutes.

3. 3

   In a bowl, whisk the eggs with the sugar and flour until smooth with no lumps.

4. 4

   Remove the vanilla pod, pour the hot milk over the mixture while whisking, then return everything to the pan and thicken over low heat, stirring constantly, until it has a thick custard texture.

5. 5

   Pour the mixture over the tart shell and bake for 40 minutes, until golden on top with a few brown spots.

6. 6

   Let cool completely at room temperature, then chill for at least 2 hours before unmoulding and serving cold.