Classic French Vanilla Custard Tart (Flan Pâtissier)

Preparation

1. Preparing the Pan

1. Butter and flour a tall pastry ring or a springform pan. Line the pan carefully with the shortcrust pastry, pressing it firmly into the bottom and sides to create clean right angles.
2. Prick the base evenly with a fork to prevent air bubbles during baking.
3. Place the prepared pan in the freezer for 20 minutes. This chilling step helps prevent the pastry from shrinking during baking and ensures sharp edges.

2. Vanilla Infusion

1. Split the vanilla beans lengthwise and scrape out the seeds.
2. Pour the milk and cream into a large saucepan. Add both the vanilla seeds and the scraped pods.
3. Bring the mixture just to a simmer, then remove from heat, cover, and let it infuse for 15 minutes to fully extract the vanilla flavor.

3. Preparing the Custard Base

1. While the milk is infusing, whisk the egg yolks and sugar vigorously in a large bowl until the mixture lightens slightly in color.
2. Sift in the cornstarch and whisk again until smooth and lump-free. The mixture should form a thick, homogeneous paste.
   

   4. Cooking the Custard