Menus · Desserts
Tarte au flan
Baked custard tart, caramel
A deep custard tart baked slowly, with a dark caramel top and short pastry.
The plainest dessert in a French bakery, and the hardest to do well. The pastry is blind-baked until it is crisp right to the base; the custard is milk, eggs, sugar and vanilla, baked at a low heat for over an hour so it sets without bubbles.
The top is caramelised under a hot grill just before it is cut, so every slice has a dark, slightly bitter edge.