Sweet Custard Tart with Poached Prunes
You'll come across versions of this sweet custard tart or flan boulanger in baker's shops all over France.
Overview
This sweet custard tart combines a crisp flan pastry case with a smooth vanilla custard filling, served here with poached prunes and candied citrus peel. It is best chilled slightly so the custard sets while still offering a tender, creamy bite.
Ingredients
Pastry
- 260 grams flan pastry
Custard filling
- 5 egg yolks
- 100 grams caster sugar
- 20 grams plain flour
- 15 grams custard powder
- 400 ml milk
- 1 vanilla pod (split length ways)
Poached fruit and finish
- 16 prunes (pitted)
- 150 grams caster sugar
- 100 grams candied citrus peel
Method
Prepare the pastry
- Roll out the pastry to a round, 3 mm thick, and use to line a 20 cm diameter (3 ½ cm deep) flan ring.
- Crimp the pastry border with your index finger and thumb.
- Chill in the refrigerator for at least 20 minutes.
Blind bake the pastry
- Preheat the oven to 190°C.
- Prick the pastry base with a fork.
- Line the pastry case with greaseproof paper, and fill with a layer of baking beans.
- Bake the case blind in the oven for 15 minutes.
- Leave the pastry in the flan ring to cool.
- Increase the oven temperature to 200°C.
Make the filling
- Whisk the egg yolks with one-third of the sugar in a bowl.
- Add the flour and custard powder and whisk thoroughly.
- Heat the milk with the rest of the sugar and the vanilla pod in a heavy-based pan.
- As soon as it comes to the boil, pour onto the egg yolk mixture, stirring well.
- Return the custard mixture to the pan.
- Bring to the boil over a medium heat, stirring continuously with a whisk.
- Allow the custard to bubble very gently, still stirring for 2 minutes.
- Remove the vanilla pod.
Make the tart
- Spread the hot custard in the flan case and bake for 25 minutes or until lightly golden on the surface.
- Carefully slide on a wire rack, lift off the ring and leave to cool completely.
Poach the prunes
- Dissolve the sugar in 150 ml of water in a pan over a medium heat.
- Add the prunes and poach gently for 2 - 6 minutes until tender.
Serve
- Serve the tart with the poached prunes and candied orange peel.
Notes
- Blind bake the flan pastry and cool it before filling to prevent a soggy base.
- Cook the custard gently and stir constantly so it remains smooth and thickens evenly.
- Chill the tart fully before slicing to let the filling set properly.
- The poached prunes and candied peel add a rich, complementary contrast to the custard.
Serving
Serve the tart slightly chilled or at room temperature with the warm poached prunes spooned alongside. A little crème fraîche or whipped cream is a lovely accompaniment.
Storage
Store leftovers in the refrigerator for up to 3 days, covered. Freezing is not recommended because the custard can become watery when thawed.
This tart is especially delicious when served with poached prunes and candied citrus peel.
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