Comments on: Raspberry Custard Tart (Flan Parisien)

By: Stephani from The ZoeBakes Team

Stephani from The ZoeBakes Team — Sat, 17 Feb 2024 22:48:04 +0000

In reply to Esti. Hi! You can use an 8x3" springform pan. Happy baking!

By: Esti

Esti — Sat, 17 Feb 2024 16:19:55 +0000

Hi,
This looks stunning. What size mold are you using here?

Thanks,
Esti

By: Stephani from The ZoeBakes Team

Stephani from The ZoeBakes Team — Sun, 24 Jul 2022 18:58:11 +0000

In reply to Sherri. Hi Sherri, you are correct—they are different. It is potato starch. Thanks for clarifying!

By: Sherri

Sherri — Sat, 23 Jul 2022 16:21:06 +0000

Is it potato flour or potato starch? I believe they are two different things. Which one do I use?

By: Stephani from The ZoeBakes Team

Stephani from The ZoeBakes Team — Mon, 15 Mar 2021 03:27:01 +0000

In reply to Omar. Hi Omar! Zoë thinks it should work, but potato starch does absorb liquid differently and she hasn't tried it, so can't guarantee the results will be the same. Happy baking!

By: Omar

Omar — Mon, 15 Mar 2021 01:42:37 +0000

Hello Zoe! What a wonderful work! Can’t wait to get your book! I have already ordered! I have a question though. Is it the same if I use cornstarch instead of potatostarch in the crust?

By: zoe

zoe — Mon, 29 Apr 2019 04:04:45 +0000

In reply to Amy.

Hi Amy,

my apologies, you want to whisk it in at the very end of the cooking.

Thanks and enjoy! Zoë

By: Amy

Amy — Mon, 29 Apr 2019 00:04:40 +0000

Hi Zoe, I am currently making this recipe and see that you say 3 tablespoons of butter is needed for tart filling. But you never say where to use it, in your insta stories or this recipe. I’m hoping for some clarification. Thanks!

By: zoe

zoe — Thu, 04 Apr 2019 03:41:54 +0000

In reply to Laura.

Hi Laura,

You can watch my video on instagram, that will show you exactly what it will look like. It is the consistency of pudding, not anglaise, which is more of a sauce.

Thanks, Zoë

By: Laura

Laura — Thu, 28 Mar 2019 14:02:32 +0000

When you pour the custard base back into the pot and cook for 3 minutes while whisking, what are you looking for in consistency? Will it look like anglaise, or not as thick? I’m wondering how the berries stay suspended in the center.