Description
Vanilla Bean Flan Tart is a creamy dessert with a rich caramel layer and a buttery crust.
Ingredients
Scale
- For the Tart Crust:
- 1 1/2 cups all-purpose flour
- 1/4 cup powdered sugar
- 1/2 teaspoon salt
- 1/2 cup unsalted butter (cold and cubed)
- 1 large egg yolk
- 2–3 tablespoons cold water
- For the Flan Filling:
- 1 can (14 ounces) sweetened condensed milk
- 1 can (12 ounces) evaporated milk
- 3 large eggs
- 1 tablespoon vanilla extract
- 1 vanilla bean (split and seeds scraped)
- 1/2 cup granulated sugar (for caramel)
Instructions
- Preheat your oven to 350°F (175°C) and grease a tart pan with a removable bottom.
- In a mixing bowl, combine the all-purpose flour, powdered sugar, and salt.
- Add the cold, cubed butter to the dry ingredients. Use a pastry cutter or your fingers to mix until the mixture resembles coarse crumbs.
- Stir in the egg yolk and add cold water, one tablespoon at a time, until the dough comes together.
- Press the dough into the tart pan evenly across the bottom and up the sides. Prick the bottom with a fork to prevent bubbling.
- Bake in the preheated oven for 15–20 minutes or until lightly golden. Remove from the oven and let cool.
- In a small saucepan over medium heat, combine the granulated sugar with 1/4 cup of water. Stir until the sugar dissolves, then stop stirring and let it cook until it turns a deep amber color (about 5–7 minutes).
- Immediately pour the caramel into the bottom of the baked tart crust, tilting the pan to coat evenly. Set aside to cool and harden.
- In a blender, combine the sweetened condensed milk, evaporated milk, eggs, vanilla extract, and the seeds from the vanilla bean. Blend until smooth.
- Pour the flan mixture over the caramel in the tart crust.
- Place the tart pan in a larger baking dish. Fill the baking dish with hot water until it reaches halfway up the sides of the tart pan.
- Bake in the preheated oven for 45–50 minutes, or until the flan is set but still slightly jiggly in the center.
- Remove the tart from the oven and water bath. Let it cool to room temperature, then refrigerate for at least 4 hours, or overnight for best results.
- Run a knife around the edges of the tart to loosen it. Place a serving plate over the tart and invert it to release.
- Slice and serve your Vanilla Bean Flan Tart chilled.
Notes
- Chill the tart overnight for the best texture.
- Use fresh vanilla beans for intense flavor.
- Store leftovers in the refrigerator.
- Prep Time: 30 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 slice
- Calories: 300
- Sugar: 25g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 100mg