Flan Pâtissier (French Custard Tart)

Place dough on a generously floured work surface. Using a rolling pin and adding flour as needed underneath and on top of the dough to prevent sticking, roll out to a 13-inch circle. Transfer to a 9 1/2–inch tart pan by carefully rolling dough around the rolling pin, then unrolling over the pan. Press dough gently yet firmly into the corners and up the sides of the pan. Dust off flour with a pastry brush, then trim excess dough that extends past the rim of the pan. Transfer tart shell to a rimmed baking sheet and refrigerate for 1 hour. Serious Eats / Amanda Suarez Adjust oven rack to middle position and preheat oven to 375°F (190°C). Scrape pastry cream into prepared tart shell and, using a small offset spatula, spread the filling in an even layer. Using a pastry brush, brush surface of pastry cream all over with egg yolks. Serious Eats / Amanda Suarez Bake flan until puffed and deep golden brown, about 45 minutes. Serious Eats / Amanda Suarez Set baking sheet with flan on a wire rack and let cool to room temperature, about 1 hour. Transfer flan to the refrigerator and chill until filling is cold and firm, at least 4 hours but preferably 8 hours. Slice and serve. Serious Eats / Amanda Suarez