Vanilla custard tart with orange zest and olive oil.

Preparing the dough. In a bowl, mix the flour, sugar, butter, and salt until crumbly.

Add water and knead the dough until you obtain a smooth, even ball. Place the dough in the refrigerator for 30 minutes, well wrapped in plastic wrap. Grease a 20 cm removable bottom mold.

Roll out the dough with a rolling pin, then place it in the mold, making sure to trim the edges to make them even. Prick the bottom with a fork, then place it in the refrigerator.

Preparation of the custard mixture. Preheat the oven to 165°C. In a saucepan, pour in the milk, half of the sugar, and the cream, then heat everything over low heat.

Cut the vanilla pod in half with a knife and scrape out the seeds. Pour everything into the saucepan. Let steep for 10 minutes.

Wash, dry, and then zest the orange. Pour everything into a bowl. Add the eggs, the remaining sugar, 5 cl of olive oil, and the cornstarch, then whisk the mixture until it turns pale and becomes frothy.

Add the vanilla milk and stir continuously until the mixture thickens.

Pour the mixture into a mold, over the well-chilled dough.

Bake the flan for 45 minutes. Gently brush the flan with olive oil using a pastry brush to create a shiny glaze.