This custard tart is a French classic - a puff pastry base filled with egg custard and baked. I flavour my tart with orange blossom water, but you can use rum or vanilla extract instead. Just use the cap of the orange flower water bottle to measure, it's simple.
Very nice. The orange blossom water gives this flan a nice touch. Only changes I made was add 3 packets of vanilla sugar into the regular sugar as I weighed it. I also covered the edges of the pastry with foil to prevent it from burning, and I lowered the oven to 170C. - 08 Apr 2016