Vanilla Franchonettes Recipe

Name: Vanilla Franchonettes
Prep time: 30 min
Cook time: 90 min
Total time: 120 min
Yield: Serves 1 or more
Ingredients: 1/2 cup (1 stick) unsalted butter; 1/4 cup heavy cream; 1 cup all-purpose flour; 1 teaspoon vanilla extract; 2 cups whole milk; 1 tablespoon lemon juice; Egg Yolks; Pie Crust; 1/2 cup granulated sugar

Indulge in the exquisite delight of Vanilla Franchonettes! These delicate custard tarts boast a buttery, flaky crust cradling a smooth, vanilla-infused custard, topped with a cloud-like meringue. A classic French pastry recipe, perfect for special occasions or a delightful weekend treat. Easy to follow instructions guide you through each step, creating a dessert that's as impressive as it is delicious.

Prep Time 30 mins

Cook Time 90 mins

Calories 104.3 kcal

Protein 2g

Rating 5.0 (1 Reviews)

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Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Vanilla Franchonettes

1/2 cup (1 stick) unsalted butter
1/4 cup heavy cream
1 cup all-purpose flour
1 teaspoon vanilla extract
2 cups whole milk
1 tablespoon lemon juice
Egg Yolks
Pie Crust
1/2 cup granulated sugar

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How to Make Vanilla Franchonettes

Melt 1/2 cup (1 stick) unsalted butter in a saucepan over medium heat. Whisk in 1 cup all-purpose flour until smooth.
Cook for 2 minutes, stirring constantly. Gradually whisk in 2 cups whole milk and bring to a simmer, stirring until the mixture thickens.
In a separate bowl, whisk together 4 large egg yolks and 1/2 cup granulated sugar until pale and thick.
Gradually whisk the egg yolk mixture into the hot milk mixture. Cook for 1-2 minutes, stirring constantly, until the custard thickens slightly. Do not boil.
Remove from heat. Stir in 1/4 cup heavy cream, 1 teaspoon vanilla extract, and 1 tablespoon lemon juice. Beat well and let cool completely.
Roll out store-bought or homemade pastry dough. Cut out circles to fit your patty tins.
Line patty tins with the pastry circles. To prevent bubbles, prick the bottom of each pastry with a fork.
Line the pastry-lined tins with parchment paper. Fill with 1/2 cup dried barley (baking weights).
Bake in a preheated moderate oven (375°F) for 8-10 minutes.
Remove the barley and parchment paper.
Return the pastry shells to the oven for a few more minutes to dry slightly.
Remove from oven and let cool completely on a wire rack.
Fill each pastry shell with 1 teaspoon of the cooled custard mixture.
In a clean bowl, beat 2 large egg whites until soft peaks form. Gradually add 2 tablespoons of granulated sugar and continue beating until stiff, glossy peaks form. Add a few drops of lemon juice.
Pipe or spoon the meringue onto the custard in each tart shell.
Bake in a very slow oven (200°F) for about 1 hour, or until the meringue is dry and slightly golden.