Parisian flan, a beloved classic of French patisserie, is renowned for its rich custard filling and flaky pastry base. Traditionally simple, it features a deep, creamy custard baked to golden perfection and epitomizes French desserts’ elegance. This indulgent treat is typically flavored with vanilla, which complements its lush texture and brings warmth to its flavor profile. Adding mango to create a new twist on this venerable dessert introduces a vibrant tropical flair that is both refreshing and unexpected. The sweetness and slight tang of mango puree blend seamlessly with the traditional custard, infusing it with a burst of summer flavor. This innovation not only enhances the visual appeal with its bright, inviting color but also adds a layer of fruity freshness that lightens the rich custard base. Baking this updated version in a tart pan further refines the dessert’s presentation, giving it a more defined shape and an elegant crust that can be beautifully browned and blistered to add texture contrast. The result is a stunning summer treat that is both familiar and excitingly new. This flan tart promises a delightful culinary experience and is perfect for gatherings with family and friends. This refreshing treat will impress and satisfy you during the warm summer months.
Why is this the best recipe?
Unique Flavor Profile: The combination of mango and creamy flan offers a unique and delightful flavor that isn’t commonly found in traditional tart recipes. This tropical twist brings a refreshing change to the dessert table, making it a memorable treat for anyone who tries it. Creaming Method for Pastry: Utilizing the creaming method for preparing the shortcrust pastry adds a rich, tender texture to the base, which differs from the typical method of cutting cold butter into flour. This approach results in a crust that’s both flavorful and perfectly crumbly, enhancing the overall eating experience. Visual Elegance: The vibrant yellow-orange hue of the mango filling topped with a beautifully blistered surface makes this tart visually appealing and enticing. It’s not only a treat for the palate but also for the eyes, making it a great centerpiece for any culinary occasion. Versatility in Serving: This tart is versatile in its serving options. It can be enjoyed warm, straight from the oven, or chilled, providing different textures and flavors based on temperature. This makes it adaptable to different preferences and seasons. Simplicity and Accessibility of Ingredients: Despite its sophisticated appearance and taste, the tart is made with simple and accessible ingredients. This ease of finding ingredients makes it a practical choice for anyone looking to create a high-quality dessert without extensive shopping. Perfect for Special Occasions: Its impressive appearance and delightful flavors make the Mango Parisian Flan Tart particularly suitable for special occasions, holidays, and gatherings. It’s sure to stand out among other desserts and leave a lasting impression on guests.
Ingredients and substitutes
All-purpose flour – Provides structure to the tart shell; substitute with gluten-free flour blend for a gluten-free version. Powdered sugar – Sweetens and softens the pastry; granulated sugar can be used after being pulsed in a food processor to a finer texture. Salt – Enhances the flavors of the crust; no direct substitute, but its omission will make the crust less flavorful. Unsalted butter – Adds richness and flakiness to the pastry; can be replaced with margarine or vegan butter for a dairy-free option. Egg yolk – Binds the pastry dough and enriches its color; a mixture of water and oil can be used as a vegan substitute. Granulated sugar – Sweetens the filling; honey or maple syrup can be used for a different flavor profile. Cornstarch – Thickens the flan filling; arrowroot powder or tapioca starch are good alternatives. Milk – Provides liquid base for the custard; any plant-based milk like almond or coconut milk can substitute for a dairy-free version. Heavy cream – Adds creaminess and richness to the filling; full-fat coconut cream can be used as a dairy-free alternative. Vanilla extract – Enhances the overall flavor of the dessert; vanilla bean paste or a splash of bourbon for a deeper flavor. Mango puree – Gives flavor and color to the filling; peach or apricot puree could be used for a different but similarly tropical tart.
Step-by-step: Parisian flan mango tart
Dough: In a mixing bowl, beat the butter and powdered sugar until light and fluffy. Mix in the egg and vanilla extract until well combined. Gradually add the flour, mixing just until the dough comes together. Avoid overworking the dough. Flatten the dough into a disc, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
Flan filling: Whisk the egg yolks, sugar, salt, and cornstarch in a saucepan until light and fluffy. Gradually add the heavy cream and whole milk. Cook over medium heat, stirring constantly, until the mixture thickens and begins to bubble. Remove from heat and stir in the mango puree and vanilla.
Preheat the oven at 375°F / 190°C / Gas Mark 5 Crust: Roll out the dough to fit a 9-inch tart pan. Press it into the pan and trim the edges. Prick the bottom with a fork, line it with parchment paper, and fill it with pie weights or dried beans. Bake for about 15 minutes. Remove the weights and parchment and bake for another 15 minutes or until lightly golden.
Bake: Pour the flan filling into the crust and smooth the top. Bake for 35-45 minutes or until the filling is set and the top is golden brown. Cool: Allow to cool completely before slicing and serving.
Tips for Success
Chill the Dough: After preparing the dough using the creaming method, ensure it is chilled thoroughly. This helps in handling the dough easily and prevents it from shrinking during baking. Don’t Overwork the Dough: When mixing and rolling out your pastry dough, handle it as little as possible. Overworking the dough can develop the gluten, making the pastry tough instead of tender and flaky. Blind Baking: Properly blind bake the pastry shell before adding the filling. This step is crucial to prevent the crust from becoming soggy. Use pie weights or dried beans to keep the pastry from puffing up or shrinking. Smooth Mango Puree: Ensure the mango puree is smooth and lump-free. Strain it if necessary. This ensures a silky texture for the flan filling. Avoid Overbaking: Keep a close eye on the tart in the final stages of baking. Remove it from the oven when the edges are set but the center still wobbles slightly. The residual heat will continue to cook the filling, setting it perfectly as it cools. Cool Completely: Allow the tart to cool completely in the tart pan on a wire rack before attempting to remove it. This cooling period helps the filling set and makes slicing much easier. Serving Temperature: Although this tart can be enjoyed warm or cold, consider which texture and flavor profile you prefer. Chilling the tart often enhances its flavor and firms up the filling, making it easier to cut clean slices.
Creative variations
Mixed Tropical Fruit Flan: Alongside mango, blend pineapple and passion fruit purees for a vibrant, tropical flan filling. The mix of fruits will deliver a complex and refreshing flavor profile. Coconut Mango Flan: Use coconut milk instead of heavy cream and sprinkle the top with toasted coconut flakes before baking. This will give your tart a rich coconutty flavor that pairs beautifully with mango. Mango and Lime Zest Flan: Add the zest of one lime to the mango puree. The lime’s citrusy sharpness will enhance the mango’s sweetness and add a refreshing zest to every bite. Raspberry Mango Flan: Swirl raspberry coulis through the mango puree before pouring it into the crust. This will not only create a beautiful marbled effect but also add a tangy flavor that contrasts nicely with the sweet mango. Ginger Mango Flan: Infuse the milk and cream with fresh ginger while heating. Strain the ginger out before mixing with the other ingredients. This will add a subtle, spicy note that elevates the mango flavor.
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Frequently asked questions
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