What do you serve with flan tart with pistachio brésilienne?

Name: Flan tart with pistachio brésilienne
Cook time: 30 min
Total time: 30 min
Yield: 1 tart
Ingredients: Shortcrust:; 200 g flour; 125 g Solo pastry; 1 egg; 70 g icing sugar; 50 g almond flour; seeds from 1 vanilla pod; a pinch of fleur de sel; a large tart pan with a diameter of 24 cm, with a high edge; 2 cups dry beans, peas, broad beans… for blind baking; Filling:; seeds from 1 vanilla pod; 50 g coconut blossom sugar; 3 large eggs; 250 ml milk; Pistachio brésilienne:; 125 g pistachios warmed in the oven; 40 g granulated sugar; 150 ml whipped cream mixed with 1 tsp coconut blossom sugar

Flan tart with pistachio brésilienne is delicious with a scoop of vanilla ice cream or a dollop of whipped cream.

Flan tart with pistachio brésilienne

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30min rising + 45min baking

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Next Level

Back in time! Crispy shortcrust, vanilla flan, whipped cream, and caramelized nuts… an incredibly tasty and nostalgic combo!

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Ingredients

What do you need?

Quantity: 1 tart

Shortcrust:
200 g flour
125 g Solo pastry
1 egg
70 g icing sugar
50 g almond flour
seeds from 1 vanilla pod
a pinch of fleur de sel
a large tart pan with a diameter of 24 cm, with a high edge
2 cups dry beans, peas, broad beans… for blind baking

Filling:
seeds from 1 vanilla pod
50 g coconut blossom sugar
3 large eggs
250 ml milk

Pistachio brésilienne:
125 g pistachios warmed in the oven
40 g granulated sugar
150 ml whipped cream mixed with 1 tsp coconut blossom sugar

Filling:
seeds from 1 vanilla pod
50 g coconut blossom sugar
3 large eggs
250 ml milk

Pistachio brésilienne:
125 g pistachios warmed in the oven
40 g granulated sugar
150 ml whipped cream mixed with 1 tsp coconut blossom sugar

Preparation method

How do you make this?

Dough: Add all the ingredients one by one in the order above into the food processor, on the lowest setting, and mix very briefly, just enough to make everything stick together nicely.

Form a ball, wrap the dough in plastic wrap, and let it chill in the refrigerator for at least half an hour. Meanwhile, prepare the flan filling.

Filling: Cut the vanilla pod lengthwise and scrape out the seeds with a knife. Mix it well with the sugar until the specks are distributed. Boil the vanilla pod with the milk.

Whip the vanilla seeds together with the eggs and coconut blossom sugar until a nice creamy mass is formed.

Remove the vanilla pod from the milk. Pour the warm milk over the creamy mixture and stir well together until a white and airy batter is formed.

Grease the baking pan with a layer of flour.

Roll out the dough between two sheets of baking paper with a little flour, to 2 to 3mm.

Remove the top baking paper and flip into the pan. Remove the second baking paper. Press the dough nicely into the baking pan, prick some holes in the bottom with a fork, and roll the edges off with the rolling pin.

Bake the dough for 25 min at 190°C blind with baking paper and baking pearls or dry beans.

Remove the pearls and the baking paper, let it cool slightly but do not turn off the oven.

Place your pre-baked tart base in the oven, pour the filling into a jug or mixing cup with a spout and fill the tart in the oven: this way you can fill it nicely to the top without spilling.

Bake the filled base with the flan mixture for 18 to 20 min at 180°, depending on how high your tart is.

Let it cool completely.

Whip cream and sugar together until it is still creamy.

Let sugar melt in a non-stick pan without stirring until all the sugar is melted. Add the warm pistachios to the melted sugar. Mix the nuts well into the sugar. Let the caramelized nuts cool on a stone or a sheet of baking paper. Chop the nuts coarsely.

Spread a thick layer of whipped cream over the tart and finish with the caramelized nuts.

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