Far Breton

Featured tools:

Stand mixer

Mix, knead, whisk

Round cake pan

32 cm ceramic

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1. Flan batter

   • 500 g whole milk
   • 250 g heavy cream (35% fat)
   • 180 g brown sugar or cane sugar
   • 150 g eggs (3 units)
   • 120 g all-purpose flour
   • 50 g rum
   • 50 g butter
   • 5 g vanilla
   • 3 g salt

   • Start by heating the cream and milk with the vanilla in a saucepan over medium heat until it begins to steam. Then, turn off the heat and let it infuse for about 15–20 minutes.
   • Next, in a large mixing jug, blend the infused mixture with the remaining ingredients using a hand blender until smooth, homogeneous and lump-free.
   • Set aside.

2. Prunes in brandy

   • 350 g prunes
   • 350 g water
   • 300 g brandy
   • 50 g white sugar
   • 5 g vanilla

   • Heat the water, sugar and vanilla in a saucepan over medium heat until the sugar has completely dissolved.
   • Then, turn off the heat, add the brandy and stir well.
   • Place the prunes in a tall jar or container and pour the brandy mixture over them, making sure they are fully submerged.
   • Let cool, cover and store in a cool, dry place. The prunes can be left to macerate for weeks or even months. The longer they rest, the softer and more brandy-flavoured they’ll become. I left them for two weeks.

3. Assembly

   • 20 g neutral glaze
   • 20 g brandy syrup

   • First, grease the inside of a 32 cm round tin with oil, spread it with a piece of kitchen paper and line the base with parchment paper.
   • Pour in the flan batter and spread it evenly over the surface.
   • Drain the prunes, remove the pits and arrange them over the batter, pressing them in slightly so they sink in partway.
   • Bake with top and bottom heat at 190º C for 30 minutes.
   • While the tart cools at room temperature, heat the prune brandy syrup together with the neutral glaze in a saucepan and mix well. Set aside.
   • Once completely cooled, unmould the tart, plate it and brush the surface with the syrup and neutral glaze mixture.
   • Store in the fridge until serving and let sit at room temperature for 10 minutes before eating.

Discover the history of Far Breton.

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