Marbled Vanilla & Coffee Custard Tart
03 June 2024
Difficulty:
Yes, another flan! But an extremely creamy version thanks to a stronger but shorter cooking process, which I chose to flavor with vanilla and coffee. You can of course make the recipe in a 100% vanilla or 100% coffee version or even with orange blossom, for example 😊 The only instruction is to not skip the prebaking of the dough, at the risk of having undercooked dough since the flan is only in the oven for a few minutes.
Ingredients:
I used the coffee extract & Madagascar vanilla from Norohy by Valrhona: code ILETAITUNGATEAU for 20% off the entire site (affiliate link).
Equipment:
Whisk
Rolling pin
Perforated baking sheet
18cm ring
Preparation time: 35 minutes + 15 to 20 minutes of cooking
For a 18cm diameter flan / 6 to 8 people:
60g of softened butter
90g of icing sugar
30g of almond powder
1 egg
160g of T55 flour
50g of cornstarch
Cream the softened butter with the icing sugar and almond powder.
Add the egg.
Finish by incorporating the flour and cornstarch, without overworking the dough.
Let the dough rest for at least 1 hour in the refrigerator, then roll it out and line a buttered 18cm diameter and 6cm high ring. Put the tart crust back in the refrigerator or even the freezer for at least 2 hours.
Then, prick the dough with a fork and prebake it in the preheated oven at 170°C for 20 minutes.
1 vanilla pod
400g of liquid cream
400g of whole milk
1 egg
3 egg yolks
150g of cane sugar
60g of cornstarch
Coffee extract (quantity to adjust according to the extract used and your taste)
Heat the milk and cream with the seeds from the vanilla pod.
Meanwhile, whisk the egg, egg yolks, sugar, and cornstarch.
Pour the hot liquid over the eggs while mixing well, then pour everything back into the saucepan and cook over medium heat, whisking constantly until thickened.
Off the heat, separate the cream into two equal parts or not; according to your taste you can make half vanilla/half coffee, or 1/3 and 2/3 or other.
In one of the two parts, add coffee extract (or if not available, instant coffee) until the desired taste is achieved.
Cover the two creams with film wrap and let them cool. When the creams are lukewarm, pour them alternately into the prebaked tart shell to get a marbled effect.
Preheat the oven to 200°C, then bake the flan for 15 to 20 minutes, depending on whether you want the flan more or less creamy.
Let it cool completely before unmolding it and indulging!
Ingredients:
I used the coffee extract & Madagascar vanilla from Norohy by Valrhona: code ILETAITUNGATEAU for 20% off the entire site (affiliate link).
Equipment:
Whisk
Rolling pin
Perforated baking sheet
18cm ring
Preparation time: 35 minutes + 15 to 20 minutes of cooking
For a 18cm diameter flan / 6 to 8 people:
Sweet pastry:
60g of softened butter
90g of icing sugar
30g of almond powder
1 egg
160g of T55 flour
50g of cornstarch
Cream the softened butter with the icing sugar and almond powder.
Add the egg.
Finish by incorporating the flour and cornstarch, without overworking the dough.
Let the dough rest for at least 1 hour in the refrigerator, then roll it out and line a buttered 18cm diameter and 6cm high ring. Put the tart crust back in the refrigerator or even the freezer for at least 2 hours.
Then, prick the dough with a fork and prebake it in the preheated oven at 170°C for 20 minutes.
Vanilla & coffee creams:
1 vanilla pod
400g of liquid cream
400g of whole milk
1 egg
3 egg yolks
150g of cane sugar
60g of cornstarch
Coffee extract (quantity to adjust according to the extract used and your taste)
Heat the milk and cream with the seeds from the vanilla pod.
Meanwhile, whisk the egg, egg yolks, sugar, and cornstarch.
Pour the hot liquid over the eggs while mixing well, then pour everything back into the saucepan and cook over medium heat, whisking constantly until thickened.
Off the heat, separate the cream into two equal parts or not; according to your taste you can make half vanilla/half coffee, or 1/3 and 2/3 or other.
In one of the two parts, add coffee extract (or if not available, instant coffee) until the desired taste is achieved.
Cover the two creams with film wrap and let them cool. When the creams are lukewarm, pour them alternately into the prebaked tart shell to get a marbled effect.
Baking:
Preheat the oven to 200°C, then bake the flan for 15 to 20 minutes, depending on whether you want the flan more or less creamy.
Let it cool completely before unmolding it and indulging!
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