Directions:

HAZELNUT SABLÉ PASTE

• 1. In the bowl of a mixer fitted with a paddle attachment, mix the butter cubes through the dry ingredients to a crumble. Add the eggs next, but do not over-mix.
• 2. Roll out right away, then rest in the refrigerator for at least 2 hours.
• 3. Take a 10 cm diameter, 4.5 cm deep microperforated tart ring mold and line with the dough. Bake the tart base at 155°C for 20 min.

VANILLA FLAN MIX

• 1. In a mixing bowl, beat the egg yolk and sugar until pale, and add the corn starch.
• 2. Heat the milk and the cream in a saucepan, then pour into the mixing bowl. Return everything to the saucepan and whisk for 3 minutes as it comes to a boil. Remove from the heat and mix in the vanilla flavor without incorporating any air bubbles.
• 3. Pour the flan mixture into the baked tart base. Leave to stand for 10 min at room temperature, then bake at 180°C for 15 to 20 min until the flan is golden brown. Chill.

DECORATION

• 1. Heat the neutral glaze until liquid and coat the top of the flan with a very thin layer to give a glossy finish.