What do you serve at Flantaart with Pistache Brésilienne?

Name: Flantaart with pistachio brésilienne
Cook time: PT30 rising + 45 baking M
Total time: PT30 rising + 45 baking M
Yield: 1 cake
Ingredients: Sand dough:; 200 g flower; 125 G Solo Patisserie; 1 egg; 70 g of flower sugar; 50 g almond flour; marrow of 1 vanilla sock; A pinch of Fleur de Sel; A large cake pan of 24 cm diameter, with a high edge; 2 cups of dry beans, peas, broad beans ... for blind baking; Filling:; marrow of 1 vanilla sock; 50 g coconut blossom sugar; 3 large eggs; 250 ml of milk; Pistache Brésilienne:; 125 g pistachio nuts warmed in the oven; 40 g of granulated sugar; 150 ml whipped cream beaten with 1 KL coconut sugar sugar

Flantaart with pistachio brésilienne is wonderful with a scoop of vanilla ice cream or a dash of whipped cream.

Flantaart with pistachio brésilienne

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30min rising + 45min baking

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Next Level

Back in time! Crispy sandy crust, vanilla flan, whipped cream and caramelized nuts ... an unlikely tasty and nostalgic combo!

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Ingredients

What do you need?

Quantity: 1 cake

Sand dough:
200 g flower
125 G Solo Patisserie
1 egg
70 g of flower sugar
50 g almond flour
marrow of 1 vanilla sock
A pinch of Fleur de Sel
A large cake pan of 24 cm diameter, with a high edge
2 cups of dry beans, peas, broad beans ... for blind baking

Filling:
marrow of 1 vanilla sock
50 g coconut blossom sugar
3 large eggs
250 ml of milk

Pistache Brésilienne:
125 g pistachio nuts warmed in the oven
40 g of granulated sugar
150 ml whipped cream beaten with 1 KL coconut sugar sugar

Filling:
marrow of 1 vanilla sock
50 g coconut blossom sugar
3 large eggs
250 ml of milk

Pistache Brésilienne:
125 g pistachio nuts warmed in the oven
40 g of granulated sugar
150 ml whipped cream beaten with 1 KL coconut sugar sugar

Preparation method

How do you make this?

Dough: Put all the ingredients one by one in the above order in the kitchen robot, at the lowest position, and mix very briefly, the time to let everything stick together nicely.

Form a sphere, wrap the dough in household foil and let it set in the fridge for at least half an hour. Meanwhile, make the flan filling.

Filling: Cut the vanilla sock lengthwise and scrape out of the marrow with a knife. Mix it well through the sugar, until the speckles are scattered. Cook the vanilla sock with the milk.

Beat the vanilla rug together with the eggs and coconut blossom sugar to a beautiful creamy mass.

Remove the vanilla sock from the milk. Pour the warm milk over the creamy mass and stir well to a white and airy batter.

Grease the baking tin with a layer of flour.

Roll out the dough between two sheets of baking paper with a little flour, up to 2 to 3 mm.

Remove the upper baking paper and turn around in the mold. Remove the second baking paper. Press the dough nicely in the baking tin, pierce a few holes on the soil with a fork, roll the sides with the rolling roll.

Bake the dough for 25 minutes pp 190 ° C blind with baking paper and baking pearls or dry beans.

Remove the pearls and the baking paper, let it cool for a while, but do not turn off the oven.

Put your pre -fried cake base in the oven, put the filling in a watering can or mixing cup with a casting mouth and fill the cake in the oven: this way you can fill them nicely at the top without spilling.

Bake the filled bottom with the flan mixture, for 18 to 20 minutes at 180 °, depending on how high your cake is.

Allow to cool completely.

Beat whipped cream and sugar together so that it is still creamy.

Melt sugar in a non -stick pan without stirring until all sugar has melted. Add the warm pistachio nuts to the melted sugar. Mix the nuts well under the sugar. Allow the caramelized nuts to cool on a stone or a sheet of baking paper. Coarsely chop the nuts.

Divide a thick layer of whipped cream over the cake and finish with the caramelized nuts.

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