French custard pie with pistachio

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A French custard pie with shortcrust dough to which I like to add pistachio, like an oriental touch to a classical French “flan”. Delicious! You can also try without pistachio for a more classical version, or without dough for a lighter version. Enjoy!

French custard pie with pistachio

Servings 6
Prep Time 40 minutes
Cook Time 40 minutes

Equipment

  • a 14 cm diameter and 5 cm high baking tin (otherwise convert the quantities of the ingredients)

Ingredients

For the flan

  • 2 eggs
  • 45 g cornstarch
  • 100 g full fat cream
  • 40 g powdered sugar
  • 40 cl whole milk
  • 40 g pistachio paste 100% pistachio
  • 1 vanilla bean or 1/2 tsp vanilla powder
  • 1 tsp orange blossom flavor optional
  • 1 handful of natural peeled pistachios optional

For the dough

  • 110 g flour
  • 25 g powdered sugar
  • 1 egg yolk
  • 15 cl water
  • 60 g butter

Instructions

Preparation of the dough

  • In a bowl, mix the flour and sugar.
  • Add the butter previously cut into small cubes.
  • Knead with the fingertips until you obtain a homogeneous consistency.
  • Add the egg yolk and water and mix with a wooden spatula.
  • Use your hands to form a ball of dough.
  • Film and place the dough in the refrigerator for at least 30 minutes.

Preparation of the flan

  • In a saucepan, bring the milk to boil with the vanilla.
  • In a salad bowl, mix the eggs, sugar, cornflour and cream. Whip well.
  • Add half of the boiling milk and mix again.
  • Pour the whole mixture into the saucepan with the rest of the boiled milk.
  • Heat over medium heat until the mixture begins to thicken.
  • When the mixture thickens, add the pistachio paste and orange blossom and mix vigorously. Cook for another 2 minutes and turn off the heat. Set aside.

Assembling

  • Take out the dough.
  • On a floured surface or covered with baking paper, roll out the dough with a rolling pin.
  • Line the bottom and edges of the tin with the dough and cut off any excess dough.
  • Use a baking tin with removable bottom or line the tin with baking paper.
  • Pour the flan preparation over the dough and smooth with a spatula.
  • Bake at 200°C for about 40 minutes.
  • Cover the flan with aluminium foil after 25 minutes.
  • Check the baking time after 30-35 minutes. The custard should be well set.
  • Ideally, prepare it the day before and leave it in the fridge for several hours before eating.
  • Just before serving, crush the pistachios with a mortar and sprinkle the pistachio chips over the flan.
Course: Dessert
Cuisine: French
Keyword: Pistachio

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