Tuesday, 14 August 2012

French Flan tart

For the dough:
230g flour
 100g sugar
 90g butter, room temperature
 1 tblsp vegetable oil
 1 egg

For the filling:
 30g flour
125g sugar
 1 sachet vanilla sugar
3 eggs
 1/2 liter boiling milk

Pre-heat the oven to 180 C.

Mix flour, sugar, butter, oil and egg to a sticky dough. Roll out and use your fingers to spread it out into a 24 cm round cake tin (I layered the bottom with greaseproof paper and made sure the sides were well buttered).
For the filling: beat the eggs in a pan. Add sugar, vanilla, and flour. Add the boiling milk last and turn on the heat. Keep stirring until thick, but don’t let it boil.
Pour the filling on the dough and place in oven for 45 minutes. Check the colour (it should become golden brown) and if the filling stiffens. Cool down before taking it out of the tin.

Bon appetit!

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