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Mirabelle Tart with a Gingerbread Flan Base
An indulgent tart with fresh mirabelles resting on a creamy gingerbread‑flavored flan base, all in a crisp shortcrust pastry. Perfect for sunny days, this recipe combines the sweetness of fruit with the warm spices of winter.
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Critical Success Points
- • Roll the shortcrust pastry to 2‑3 mm thickness
- • Cook the flan until the first boil without exceeding
- • Bake until the flan is set but still slightly trembling in the centre
- • Arrange the mirabelles without crushing them
- • Apply the glaze for a glossy finish
Safety Warnings
- • Handle the saucepan with hot milk to avoid burns.
- • Use kitchen gloves when handling the oven at 170 °C.
- • Be careful with the sharp knife when pitting the mirabelles.
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