For the pastry base
For the crème patissière
For the topping
Preheat the oven to 180°C or gas mark 4
Grease the flan tin with a knob of butter and 1 tbsp. of plain flour and shake off the excess.
Place the plain flour, butter and caster sugar in a food processor and pulse until you have fine breadcrumbs. Add the egg and blitz again, then turn the mixture out into a bowl.
Cover the flan tin with the crumbled flour mix and begin pushing it into the tin, covering the base and edges. Once all the mixture is in the tin and the base is covered, leave in the fridge for 10 mins.
Place the flan tin into the pre-heated oven for 25 minutes or until golden brown. Carefully turn the base out of the flan tin to cool. It should be a biscuit-like texture.
While the tart base is cooking, make the crème patissière. Heat the milk in a pan until nearly boiling, then take off the heat.
In a separate pan, whisk together the egg yolks and caster sugar until light and fluffy. Then, add the flour and corn flour and mix again. Slowly pour the warm milk onto the mixture, constantly whisking until completely combined.
Pour back into a clean pan and put on a gentle heat. Stir constantly to cook out the flours and thicken the crème patissière. The mixture will thicken more once completely cooled, so take out of the pan and place onto a plate covering with cling film and leave in the fridge to cool.
Once the crème patissière is set, spoon into the flan base, smoothing over with a knife or palette knife. Start placing your Metis® wedges onto the tart in a circular pattern until completely covered.
Heat the apricot jam in a pan until runny, then brush over the Metis®.