Parisian flan

In his new book, Everyone Can Bake, DOMINIQUE ANSEL demonstrates how to make the perfect sable tart shell for a flan.

- DOMINIQUE ANSEL

A proper tart shell should be golden brown, uniformly thin, crisp and have smooth, clean edges. When you bite into it, it should melt in your mouth as you chew. I’m practical when it comes to tart shells. To me, a tart shell must serve a purpose: it should carry as much fresh fruit as possible. But a flan is also a classic showstopper.

A flan is a two-component dessert, a sable tart shell filled with pastry cream, that doesn’t need much else. The tart shell is best enjoyed the day it’s baked, but can be stored in an airtight container in a cool, dry place for up to two days before filling and serving.

Pastry cream for flan