Flan parisien, Parisian vanilla custard tart

Steps

1. 1

   Preheat the oven to 190°C/375°F. Line a buttered tart pan with the shortcrust pastry and chill it while you prepare the filling.

2. 2

   Heat the milk, cream, and split vanilla bean until just simmering. Let it infuse for 10 minutes.

3. 3

   Whisk the eggs with the sugar and cornstarch until smooth but not overly foamy. Remove the vanilla bean, then slowly whisk in the hot dairy.

4. 4

   Return the mixture to medium heat and cook, stirring constantly, until it thickens noticeably like a loose pastry cream.

5. 5

   Pour into the tart shell, smooth the top, and bake for 40 to 45 minutes until deeply golden with a slight wobble in the center. Cool completely before slicing.