Flan Grand-Mere Tart
Pate sucree crust or puff pastry for 9-10 inch tart pan
1/4 cup water
1 quart whole milk
1 vanilla bean, split lengthwise
3/4 cup sugar plus 2 tablespoons sugar
1/4 cup almond meal
1/4 cup plus 2 tablespoons potato flour
6 egg yolks
1/3 cup powdered sugar, for glaze
Preheat oven to 375 degrees
Butter a 9-10 inch tart pan with high sides of 2 inches and butter a 9-10 inch standard tart pan
Roll pastry out and fit into both tart pans . Place lined tart pans in freezer for 15-30 minutes. Remove from freezer and line with parchment and weigh down with pie weights or dry beans. Baking tarts separately , place on parchment lined baking sheets. Bake each tart 15 minutes and then remove pie weights and bake another 5 minutes or until light golden color.
Meanwhile, bring water to a boil over medium high heat in a large heavy saucepan. Add the milk and the vanilla bean and bring to boil. In a large mixing bowl combine sugar, almond flour, potato flour and whisk to remove all lumps. Add the eggs and egg yolks and whisk until smooth. Temper the egg mixture by whisking in half of the hot milk into the dry ingredients. Whisk well and then add back to saucepan and bring back up to boil for 1 minutes whisking constantly. Remove from heat, remove vanilla bean and strain custard into bowl. Pour strained custard into tart shell.
Bake tart for about 35-55 minutes until custard puff and just begins to brown. Remove from oven to wire cooling rack and cool 30 minutes before removing tart ring. After removing tart ring , cover loosely and refrigerate until chilled. For glaze, Sprinkle 1/3 cup powdered sugar over top of tart and place under broiler just until lightly brown.