Flan Pâtissier Feuilleté...Flaky Pastry Custard Tart

I saw a recipe for Flan Pâtissier Feuilleté in this link https://www.youtube.com/watch?v=OMiD3C9kAjs

I knew I have to make it. Delicious, soft, creamy, and with a fabulous vanilla taste. I always adapt recipes, but this time I made it exactly as the original....SO SO GOOD!!

Flan Pâtissier Feuilleté

Puff pastry:

250 g T45 flour

125 g Water

5 g Salt 

25 g Butter

163 g rolling butter (tourage butter)

Mix all the ingredients, except the tourage butter. With a roller pin, flatten the dough. Place the tourage butter in between to make a puff pastry "book." Make 5 single turns (folding in thirds) with a 30-minute rest in the fridge between each turn (puff pastry lamination.) When you have done the last turn, roll out to 3 mm thickness, and let it rest for 30 min. Place it in a tart mold, and pre-bake it for 1 hour at 160°C. I put parchment paper on top with beans to maintain the dough flat.

Vanilla cream:

827 g Milk

206 g 35% cream

220 g Sugar

83 g Cornstarch 

178 g Egg yolks 

41 g Egg whites: 

2 XL pods Vanilla

Mix the milk and cream, and add the vanilla beans and pods. Infuse it 30 minutes at low temperature. Take the pods out. Let it cool.

In a bowl, whisk yolks, whites, and sugar until creamy. Add cornstarch. Mix it with a portion of the milk/cream mixture. Combine them, and cook it until thickened. Let it get warm.

Place this custard into the pre-baked crust. Let it rest for 1 hour in the fridge. Bake it for 20 min at 170°C  in convection mode. ENJOY!