A proper 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.
Pastry cream for flan
هذه القصة مأخوذة من طبعة August 2020 من Gourmet Traveller.
ابدأ النسخة التجريبية المجانية من Magzter GOLD لمدة 7 أيام للوصول إلى آلاف القصص المتميزة المنسقة وأكثر من 9,000 مجلة وصحيفة.
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هذه القصة مأخوذة من طبعة August 2020 من Gourmet Traveller.
ابدأ النسخة التجريبية المجانية من Magzter GOLD لمدة 7 أيام للوصول إلى آلاف القصص المتميزة المنسقة وأكثر من 9,000 مجلة وصحيفة.
بالفعل مشترك? تسجيل الدخول
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