Pistachio Parisian flan (French custard pie) with speculoos and pistachio crust and shortcrust pastry
Discover our pistachio parisian flan, a delightful twist on the classic French custard pie. This version features a creamy, rich custard made with homemade pistachio paste, complemented by a crunchy speculoos and pistachio crust, and a traditional shortcrust pastry base. Perfect for those looking to add a gourmet touch to their dessert table, this recipe combines the best of French pâtisserie with unique flavors. Follow our easy step-by-step guide to create this elegant and indulgent treat that’s sure to impress.
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Preparation 30 min
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Rest 4 h 00
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Baking 1 h 00
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Servings 8 servings
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Level Intermédiaire
Ingredients
Pâte et croute
Appareil à flan à la pistache
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Ustensils
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Note
This flan perfectly combines the creamy texture of pistachio with the crunchy crust and the delicate edges of the shortcrust pastry.
Tip
For better consistency, make sure the speculoos crust is well-pressed at the bottom of the pan, and that the shortcrust pastry is properly pre-baked to avoid it becoming soggy.
Pre-requisite recipes
Preparation steps
Preparing the Shortcrust Pastry for the Sides
Homemade Pistachio Cream
Preparing the Speculoos-Pistachio crunchy base for the bottom
- Baking information
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Temperature180°C
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Heat rotary
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Baking time 15 min
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Preparing the pistachio flan mixture
Assembly and baking the flan
- Baking information
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Temperature180°C
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Baking time 45 min
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Your comments
Pistachio Parisian flan (French custard pie) with speculoos and pistachio crust and shortcrust pastry
Discover our pistachio parisian flan, a delightful twist on the classic French custard pie. This version features a creamy, rich custard made with homemade pistachio paste, complemented by a crunchy speculoos and pistachio crust, and a traditional shortcrust pastry base. Perfect for those looking to add a gourmet touch to their dessert table, this recipe combines the best of French pâtisserie with unique flavors. Follow our easy step-by-step guide to create this elegant and indulgent treat that’s sure to impress.
Note
This flan perfectly combines the creamy texture of pistachio with the crunchy crust and the delicate edges of the shortcrust pastry.
Tip
For better consistency, make sure the speculoos crust is well-pressed at the bottom of the pan, and that the shortcrust pastry is properly pre-baked to avoid it becoming soggy.
Ingredients
Pâte et croute
- Easy and delicious shortcrust pastry : 1
- Speculoos cookie : 150 grams
- Pistachios (Unsalted) : 50 grams
- Unsalted butter (Melted) : 80 grams
Appareil à flan à la pistache
- Milk : 1 liter
- Caster sugar : 150 grams
- Eggs : 4
- Homemade Pistachio Cream : 100 grams
- Corn starch : 90 grams
- Vanilla Extract : 1 teaspoon
Preparation steps
Preparing the Shortcrust Pastry for the Sides
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Prepare the shortcrust pastry following the provided recipe.
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Roll out the dough into a long strip.
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Carefully place the pastry strips along the sides of the springform pan, pressing them firmly to adhere.
No need to place pastry at the bottom of the pan, but leave it slightly overlapping the bottom (this will help bind it to the speculoos-pistachio crust).
Once the sides are covered, prick the pastry with a fork to prevent it from puffing up during baking.
Chill in the fridge for at least 30 minutes.
Homemade Pistachio Cream
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Prepare the pistachio cream.
Preparing the Speculoos-Pistachio crunchy base for the bottom
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Grind the speculoos cookies and pistachios in a blender until you get a fine powder.
Add the melted butter and mix until it forms a crumbly texture. -
Take the pan out of the fridge and spread this crunchy base evenly across the bottom, pressing it down firmly with the back of a spoon.
Cover the shortcrust pastry with parchment paper and baking weights or dried beans (for blind baking).
Pre-bake the crust for 15 minutes at 180°C (356°F).
Remove the weights and parchment paper, then allow the crust to cool slightly. - Temperature: 180°C
- Heat: rotary
- Baking time: 15 min
Preparing the pistachio flan mixture
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In a saucepan, heat the milk with vanilla extract and pistachio paste, stirring well to dissolve the pistachio paste.
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In a bowl, whisk the eggs with sugar and cornstarch until smooth.
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Gradually pour the hot milk over the egg mixture, whisking constantly.
Return the mixture to the saucepan over medium heat and cook, stirring continuously, until it thickens to the consistency of pastry cream.
Assembly and baking the flan
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Pour the pistachio flan mixture into the pan over the speculoos-pistachio base and shortcrust pastry.
Smooth the top with a spatula. -
Bake for 40 to 45 minutes at 180°C (356°F), until the flan is set and slightly golden on top.
Let cool completely, then refrigerate for at least 4 hours (preferably overnight). - Temperature: 180°C
- Baking time: 45 min