Tarte au Flan RecipeOrigin: Belgium Period: Traidtional |
Ingredients:
enough Sweet Shortcrust Pastry Dough (about 225g) for a 25cm pie dish 
Tarte au Flan Preparation:Method:Roll out the pastry until large enough to cover the base of a lightly-buttered 25cm pie dish. Cover with a damp cloth and set aside. Meanwhile, prepare the custard filling. Scrape the seeds from the vanilla pod and add these, the remaining pod and the milk to a pan. Bring to a boil then allow to boil for a few minutes on low heat. Beat the eggs with the sugar and the cornflour in a bowl. Take the milk off the heat then, whisking all the while, add the milk to the egg mixture a little at a time. Remove the vanilla pod then return the mixture to the pan and cook over a low heat until nicely thickened. Take off the heat and allow to cool a little before pouring into the prepared pie shell. Place in an oven pre-heated to 180°C and bake for about 35 minutes, or until the pastry is set and the top of the filling is only lightly golden. Allow to cool then sift a little icing sugar over the top and add a few twists of fresh nutmeg. |
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