To make this tart, you need: a flan base, pastry cream for filling, topping with fresh fruit and glaze with gelatin.

For flan base:
3 large eggs
75g caster sugar
1/2 tsp vanilla extract
75g plain flour
To make the sponge flan base, preheat the oven to 180°C. Lightly grease and flour a 25 cm sponge flan tin.
Whisk together the eggs, the caster sugar and vanilla extract for approximately 10 minutes, until the mixture becomes very thick and creamy.
Add the flour into the egg mixture using a large metal spoon. Pour the mixture into the prepared flan tin and bake for 10–12 minutes, or until well risen.
Allow the flan to cool in the tin, for 5–10 minutes, then carefully turn it out onto a wire rack to cool completely.
Transfer flan onto a serving plate and filling with pastry cream.

for the pastry cream:

500ml milk
4 tablespoons caster sugar
2 egg
4 tablespoons cornflour
5 tablespoons caster sugar
25g butter
1 teaspoon vanilla extract

In bowl of mixer or wire Beat the eggs with 5 tablespoons sugar and just formed a cream, add the cornflour. Continue stirring to avoid leaving any lumps in the mixture.
In a pot, heat the milk and 4 tablespoons sugar and stir gently. Towards the end before the mixture boil, add the vanilla and remove from the heat. Add the cream mixture in the mixer in a thin stream while mixing so that you do not cook the eggs and mix carefully with a spatula. After thoroughly unite the two mixtures, return pan to fire, stirring constantly with a wooden spoon for a few minutes and when sure that it has thickened well, to remove from the heat. It should have thickened while, but I can shuffle.
The transfer to a bowl, preferably glass and cover with a film, touching the surface of the well so as not to form crust. Once cooled, can use.
(5 years and 2550 days ago)