About this recipe: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.
500g puff pastry
1 egg yolk, beaten
200g caster sugar
1 capful orange blossom water
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Method Prep:15min › Cook:40min › Ready in:55min
Preheat oven to 180 C / Gas 4 and lightly grease a 23cm loose-bottomed tart tin. Roll out pastry on a floured surface and place in tin, allowing pastry to hang slightly over the edges. Brush base and inner edges with beaten egg yolk and set aside.
In a small bowl dissolve the cornflour in a little milk, then add eggs and whisk well; set aside.
In a large saucepan heat remaining milk with sugar until it begins to simmer. When sugar has dissolved, add egg-cornflour mixture and orange flower water and whisk constantly over low heat until mixture thickens.
Pour mixture into prepared pastry case and bake for 40 minutes in preheated oven. Serve warm or cold, delicious either way!
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