Vanilla Puff Pastry Brioche Flan Tarts
JojoM
Buttery puff pastry brioche flan tarts filled with rich vanilla custard, baked until golden with caramelised edges and a silky centre—pure bakery elegance.
Bakery-Style Vanilla Puff Pastry Brioche Flan Tarts ✨
These vanilla puff pastry brioche flan tarts bring together two icons of French patisserie: a buttery, laminated-style brioche dough and an ultra-silky vanilla custard baked until the edges caramelise beautifully. The result is a golden, glossy, bakery-style flan with a soft, trembling centre and crisp, defined sides. 😍
What Makes This Flan Tart Special?
This tart combines the richness of brioche with the structure of puff pastry, creating a dough that supports a generous amount of custard without collapsing. As it bakes, the dough puffs slightly while the custard sets into a creamy, speckled vanilla filling. The caramelised sugar along the ring adds a signature glossy edge—exactly like the flans you see in Parisian bakeries. 🇫🇷
The use of Madagascar vanilla beans means the custard is intensely aromatic, warm, and luxurious. Every slice shows off those beautiful black vanilla seeds running through the cream.
Tips for Perfect Brioche Flan Tarts 💡
- Chill the dough well so it stays tall against the cake rings.
- Brush the rings with butter and dust with sugar for extra caramelisation.
- Don’t underbake—deep golden colour means deeper flavour.
- Let the tarts cool completely so the custard firms beautifully before unmoulding.
These small details elevate your flans from homemade to true bakery-quality.
How the Dough and Custard Work Together
The brioche-puff dough is enriched yet strong enough to hold the creamy filling. After chilling, it rolls out smoothly and lines the cake rings without shrinking. During baking, the custard gently puffs, creating those signature flan-style ripples on top while staying silky inside.
The custard itself is a classic pastry technique: infused vanilla milk, lots of eggs, custard powder for stability, and butter mixed in off-heat for that ultra-smooth finish. Once baked, it stays soft, glossy, and rich—never grainy or over-set.
Assembly: Where the Magic Happens ✨
Lining the rings, filling them generously, and watching the tarts rise and caramelise is one of the most rewarding parts. As they cool, the tops sink slightly into that classic flan dip, showing they’ve baked to perfection.
Whether you’re baking for a brunch, café-style dessert spread, or simply because you love French pastry, these vanilla flan tarts are a guaranteed crowd-pleaser.
Why You’ll Love This Recipe 💛
- Perfectly contrasted textures: crisp edges + creamy centre
- Deep vanilla flavour from real beans
- Bakery style, but achievable at home
- Stable enough to make ahead—ideal for hosting
Enjoy these golden, fragrant, elegant little tarts with a cup of coffee or as a stunning dessert to share. They’re the kind of pastry that make people pause and say, “This is incredible.” 🥐🍮✨
Vanilla Puff Pastry Brioche Flan Tarts
JojoMButtery puff pastry brioche flan tarts filled with rich vanilla custard, baked until golden with caramelised edges and a silky centre—pure bakery elegance.
Chef's Tips
Chill the dough well before lining the cake rings to keep the sides tall and defined.
Sprinkle a thin layer of sugar inside the greased rings for caramelised edges.
Bake until the tops are well coloured; the custard firms up as it cools.
Cool completely before unmoulding to avoid tearing the custard.
Tools Used
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Ingredients
Puff Pastry Brioche Dough
Vanilla Custard Filling
Instructions
Make the Puff Pastry Brioche Dough
- 1
Combine flour, salt, and sugar in a stand mixer bowl.
- 2
Add yeast, eggs, and milk; mix until a dough forms.
- 3
Knead until smooth and elastic.
- 4
Add softened butter gradually until fully absorbed.
- 5
Let rise until doubled, then chill thoroughly.
Cook the Vanilla Custard
- 1
Split vanilla beans and infuse milk; bring to a boil.
- 2
Blend briefly with immersion blender.
- 3
Whisk eggs, sugar, and custard powder separately.
- 4
Temper egg mixture with hot milk, then return to heat.
- 5
Whisk until custard boils and thickens.
- 6
Remove pods; whisk in butter and extra vanilla.
- 7
Cover and cool completely.
Assemble and Bake
- 1
Preheat oven to 180°C (360°F). Grease and sugar cake rings.
- 2
Roll dough and line the rings, letting edges rise slightly above.
- 3
Trim edges neatly with a knife.
- 4
Fill with custard, leaving slight headspace.
- 5
Bake 25–30 minutes until golden and lightly puffed.
- 6
Cool fully before unmoulding.
Comments & Reviews
Ana
10/5/2025
Perfect mini flans for a brunch; they disappeared quickly.
Leo
7/18/2025
Rich, golden, and caramelised at the edges. Incredible flans!
Marie
4/2/2025
Silky custard and intense vanilla flavour—truly bakery quality!
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Nutrition Facts
Serving Size: 1 small flan (1 of 20)
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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