Preparation | Cooking | Start to finish |
---|---|---|
42 min. | 50 min. | 1 hour 32 min. |
1 | Place a circle 20 cm in diameter and 4.5 cm high on a sheet of baking paper on a baking sheet. Spread with 300 g Shortcrust pastry (pâte brisée) and fill the circle, leaving the pastry overhanging the top. Place in the fridge. Preheat your oven to 180°C (360°F). | |
2 | Sesame flan mixturePrepare 800 g Paris flan filling, and before thickening it over low heat, add 80 g Black sesame paste then mix carefully, the mixture turns completely grey which is normal. | |
3 | Thicken over a low heat, and as for a classic mixture, finish off with the butter and the mixer to obtain a smooth mixture. | |
4 | AssemblyTake the circle and pastry out of the fridge. This is not essential, but I advise you to temporarily remove the circle + pastry, sprinkle on the baking sheet 1 tablespoon caster sugar and 1 tablespoon sesame seeds... | |
5 | ...before placing the pastry circle back on top. This improves the crispness of the flan pastry and adds a little sesame crunch too. Trim and remove the excess pastry from the edge of the circle. | |
6 | Line the pastry base with a sheet of baking paper, then fill with ceramic beads or equivalent. | |
7 | Bake for 15-20 minutes. Remove paper and beads. | |
8 | Pour the mixture into the pastry base. | |
9 | Baking the flanAnd bake in the oven for 20-30 minutes, keeping an eye on the color of the pastry. | |
10 | Remove the ring once the flan is warm, then chill in the fridge before serving. |