Recipe details
Ingredients
1 ready made flan base or pastry tart
For the filling:
150g caster sugar
60g plain flour
Pinch of salt
475ml milk
2 egg yolks
2 tbsp butter
1 tsp vanilla bean paste
To top:
225g punnet of strawberries, hulled and sliced
2 tbsp chopped pistachios
Instructions
- Combine the sugar, flour and salt in a pan. Whisk in the milk and bring to a gentle boil, continue whisking for 3-4 minutes until the mix thickens.
- Whisk the egg yolks in a bowl and add 1/3 of the custard. Whisk well and pour the mix back into the pan with the remaining custard, stirring on a medium heat for a further 3-4 minutes.
- Stir in the butter and vanilla.
- Strain the custard through a sieve and cover with clingfilm. Leave to cool completely.
- Once cool, pour into your flan base and smooth over to cover evenly.
- Hull and thinly slice your strawberries and decorate the top of the flan with them. Scatter over the pistachios and enjoy!
What is the difference between a fresh custard tart and a baked custard tart?
Fresh custard tart: No baking required; custard is cooked on the hob and the tart is served chilled.
Baked custard tart: Custard is poured into a pre-baked tart shell and baked in the oven until set, resulting in a firmer texture.
How do I avoid getting a lumpy custard filling?
To avoid lumpy custard filling:
- Temper the eggs
- Strain the mixture
- Cook over low heat
- Stir constantly
- Use a whisk or spatula
- Remove from heat when thickened
Can I add flavours or variations to the custard filling?
You can add flavours or variations to a custard tart filling. Some options include vanilla, citrus zest, spices, chocolate, almond, coffee, fruit, and nuts. Flavours or variations can be added to the custard tart filling at the same time you combine the other ingredients for the custard.
How to make the Strawberry Tart filling:
In a medium-sized saucepan, combine the sugar, flour, and salt. Whisk them together until well mixed.
Gradually whisk in the milk, ensuring there are no lumps in the mixture. Place the saucepan over medium heat.
Whisk the mixture continuously as it heats up. Bring it to a gentle boil and continue whisking for about 3-4 minutes, or until the mixture thickens. This will result in a smooth custard-like consistency.
In a separate bowl, whisk the egg yolks until they are well beaten.
Take about 1/3 of the hot custard mixture from the saucepan and slowly pour it into the bowl with the beaten egg yolks. Whisk vigorously while pouring to temper the egg yolks and prevent them from scrambling.
Pour the tempered egg yolk mixture back into the saucepan with the remaining custard. Place the saucepan back on the stove over medium heat.
Stir the custard mixture continuously for another 3-4 minutes. The custard should thicken further during this time.
Add the unsalted butter and vanilla extract to the custard. Stir until the butter melts completely and is fully incorporated into the custard mixture.
To ensure a smooth texture, strain the custard through a sieve to remove any lumps or cooked bits. This step will result in a silky and creamy custard.
Cover the custard with cling film, ensuring the cling film touches the surface of the custard to prevent a skin from forming. Allow the custard to cool completely at room temperature.
Once the custard has cooled, pour it into the pre-baked flan base. Use a spatula or the back of a spoon to smooth the surface and ensure it covers the base evenly.
Hull and thinly slice fresh strawberries. Arrange the sliced strawberries on top of the custard, whether it's a rustic tumble or a perfect pattern it's will taste amazing either way!
For an added touch, scatter some pistachios over the strawberries as a garnish. The pistachios will add a nice crunch and complement the flavorus of the dessert.
Your flan is now ready to be served and enjoyed! Slice it into portions and serve chilled.
