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At first glance, the flan is around the same size as a fist and has a flaky pastry shell with distinct layers. The custard’s surface is lightly caramelised and dusted with icing sugar.

Transfer the pastry to a rack to cool. 5. Assemble the Tart: In a large bowl, whip the cream to soft peaks. Add the granulated sugar and Grand Marnier and whip the cream until firm. Spread the ...

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Make sure you're subscribed to our newsletter today. SUBSCRIBE NOW She use both butter and sour cream to make the pastry, which doesn’t require any kneading, just a food processor. “It will be the ...