Mini Flan Tarts Recipe


Cal/Serving: 1,084
Daily Value: 54%
Servings: 2

Peanut-Free, Tree-Nut-Free, Soy-Free, Fish-Free, Shellfish-Free, Alcohol-Free
Vitamin A2705IU54%
Vitamin C1mg1%
Thiamin (B1)0mg23%
Riboflavin (B2)1mg44%
Niacin (B3)2mg10%
Vitamin B60mg7%
Folic Acid (B9)74µg18%
Vitamin B122µg26%
Vitamin D5µg1%
Vitamin E2mg11%
Vitamin K9µg12%
Fatty acids, total monounsaturated24g0%
Fatty acids, total polyunsaturated4g0%
Have a question about the nutrition data? Let us know.

Exclusive from The Daily Meal

Wicked Dessert Puffs
Puff pastry pockets filled with a chocolate peanut butter cup candy... now that's wicked good!...
Quick and Easy Chili
It just doesn’t get any easier or more delicious than this! Sautéed ground beef, onion...
Roasted Brussels Sprouts with Bacon
Maybe I am being a little hyperbolic, but the sweet-salty-crisp combination of bacon and maple...

More Recipes By La Boulange Cafe Cooking at Home Cookbook

David Vergne

A flan tart is a classic dessert. It is simple and traditional, and wonderful just a little warm. Enjoyed by kids of all ages. 



For the tarts :

  • 1 frozen puff pastry sheet, thawed in the refrigerator
  • 1 1/4 cups pastry cream (recipe below)

For the pastry cream :

  • 2 cups milk
  • 2 tablespoons vanilla extract
  • 1/3 cup plus 2 tablespoons sugar
  • 6 egg yolks
  • 3 1/2 tablespoons all-purpose flour


For the tarts :

Preheat the oven to 400 degrees. 

Use the bottom of an individual tart pan to trace 2 circles in the puff pastry the size of the tart pan. Press the dough into the pans and score the bottoms. Divide the pastry cream evenly between the tart shells. Bake for 30-35 minutes, or until the tops are golden brown. Cool for 15 minutes, remove the tarts from the pans, and cool for another 15 minutes. 

For the pastry cream :

In a medium saucepan on low heat, warm the milk. Add the vanilla and 1/2 the sugar, whisking gently constantly. Maintain at a simmer.

In a large bowl, combine the egg yolks and the rest of the sugar and mix well. Add the flour in 3 parts, whisking well after each addition. Add about 1/3 cup of the hot milk to the egg mixture and whisk. Transfer the egg mixture back to the saucepan and raise the heat to medium. Bring to a gentle boil, whisking, and cook for about 2 minutes. Remove from the heat. Use right away or let cool and store, covered, in the refrigerator for up to 3 days. 

Recipe Details

Servings: 2

Be a Part of the Conversation

Have something to say?
Add a comment (or see what others think).

Post a comment

Add a Comment

Upload a picture of yourself no larger than 3MB, please see Terms for details
Please answer this Captcha to prove you are human
Enter the characters shown in the image.
Please answer this Captcha to prove you are human