Nutrition Facts
6 servings
6
Vanilla Custard Tart Recipe with a Food Processor
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Here is a recipe for the famous vanilla custard tart. Recipe created by a magazine in partnership with a kitchen appliance brand. Photos from a food agency.
For the dough
175 Flour
85 Butter at room temperature
10 Butter for the mold
20 Cold milk
1 Egg yolk
1 pinch Salt
For the cream
90 Whole milk
80 Cornstarch
3 Large Eggs
1 clove Vanilla
Directions
1
Split the vanilla bean and scrape the seeds with the back of a knife. Heat the milk intended for the cream in a saucepan with the seeds and the vanilla bean.
2
Butter a pie dish.
3
Put all the ingredients for the dough in the bowl. Set for 45 seconds to 1 minute / speed 3.
4
Gather the dough into a ball. Wash the bowl.
5
Break the eggs into the bowl, add the agave syrup and cornstarch. Set for 2 min / speed 4. Set the machine for 30 sec / speed 2, then gradually pour in the milk, removing the pod through the opening in the lid.
6
Cook the cream for 10 minutes at 80°C on speed 2. Allow the cream to cool in the bowl.
7
As soon as the dough is ready, roll it out between two sheets of parchment paper. Let it rest in the refrigerator for 30 minutes.
8
Then line the tart pan with the dough and prick the bottom with a fork. Chill for 30 minutes.
9
Preheat the oven to 180°C (350°F). Whip the chilled cream for 1 minute at medium speed.
10
To finish, pour the cream into the mold. Smooth the top. Bake for 45 minutes. Let it cool completely. Then refrigerate overnight. Tip: For an even more indulgent flan, replace 200 ml of milk with the same amount of liquid cream.
Ingredients
For the dough
175 Flour
85 Butter at room temperature
10 Butter for the mold
20 Cold milk
1 Egg yolk
1 pinch Salt
For the cream
90 Whole milk
80 Cornstarch
3 Large Eggs
1 clove Vanilla
Directions
Directions
1
Split the vanilla bean and scrape the seeds with the back of a knife. Heat the milk intended for the cream in a saucepan with the seeds and the vanilla bean.
2
Butter a pie dish.
3
Put all the ingredients for the dough in the bowl. Set for 45 seconds to 1 minute / speed 3.
4
Gather the dough into a ball. Wash the bowl.
5
Break the eggs into the bowl, add the agave syrup and cornstarch. Set for 2 min / speed 4. Set the machine for 30 sec / speed 2, then gradually pour in the milk, removing the pod through the opening in the lid.
6
Cook the cream for 10 minutes at 80°C on speed 2. Allow the cream to cool in the bowl.
7
As soon as the dough is ready, roll it out between two sheets of parchment paper. Let it rest in the refrigerator for 30 minutes.
8
Then line the tart pan with the dough and prick the bottom with a fork. Chill for 30 minutes.
9
Preheat the oven to 180°C (350°F). Whip the chilled cream for 1 minute at medium speed.
10
To finish, pour the cream into the mold. Smooth the top. Bake for 45 minutes. Let it cool completely. Then refrigerate overnight. Tip: For an even more indulgent flan, replace 200 ml of milk with the same amount of liquid cream.
Notes
-
Thotho35
It looks easy to make; simple and inexpensive. -
Mimi
Sure! Please provide the text you'd like me to translate.
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