MASTERCLASS

In his new book, Everyone Can Bake, DOMINIQUE ANSEL demonstrates how to make the perfect sable tart shell for a flan.

Parisian flan.

Aproper tart shell should be golden brown, uniformly thin, crisp and have smooth, clean edges. When you bite into it, it should melt in your mouth as you chew. I’m practical when it comes to tart shells. To me, a tart shell must serve a purpose: it should carry as much fresh fruit as possible.

But a flan is also a classic showstopper.

A flan is a two-component dessert, a sable tart shell filled with pastry cream, that doesn’t need much else. The tart shell is best enjoyed the day it’s baked, but can be stored in an airtight container in a cool, dry place for up to two days before filling and serving.

Step by step

1 Combine 185gm plain flour, 85gm icing sugar, 50gm cornflour, a pinch of salt and seeds from 1/2 vanilla pod in a large bowl. Add 130gm unsalted butter, cut into cubes, and mix with your hands until butter is broken down into pieces the size of peas. Alternatively, use a stand mixer. Add 1 large egg and mix with a spatula until dough is smooth and the egg is fully incorporated but don’t over-mix. Gently shape dough into a ball, wrap in plastic wrap and flatten into a disc. Refrigerate until cold but still pliable (30 minutes).

2 Preheat oven to 175°C and place a rack in the centre. Grease tart ring with butter. Lightly dust a work surface and rolling pin with flour then roll out dough to a rectangle about

3mm thick. Work quickly so the dough doesn’t get too warm. Using a 20cm wide x 6.75cm tall tart ring as a guide, cut dough into a round that’s 2.5cm wider than the ring (this ensures the dough will come up the sides of the ring). Gently roll dough over rolling pin, lift and unroll over tart ring. Using the side of your index finger gently press dough towards the bottom edge of the tart ring. Use your other hand to slightly lift the dough so it doesn’t stretch. Don’t press too hard, and try to keep the dough an even thickness so it bakes evenly. Use a paring knife to trim excess dough.

3 Line tart shell with a round of baking paper, fill with uncooked rice or dried beans and blind bake on the centre rack until shell is a light golden brown (15-20 minutes).

4 Remove tart shell from oven and set aside to cool for 2-3 minutes, then unmould while still warm. Set aside to cool completely. Your tart shell is now ready to be filled with anything you like.

Tip If the dough is starting to feel warm, refrigerate for 15 minutes before baking. Warm or overworked dough will shrink as it bakes. ●