Croûte de Flan, cuite à blanc (Flan Case, Baked Blind)

Ingredients

• 200 grammes Pâte à foncer
• butter
• split peas

Instructions

1. For a ring 20 centimetres in diameter, roll 200 grammes of Pâte à foncer or of puff-pastry trimmings into a ball.
2. Roll it out into a round 24 centimetres in diameter.
3. Butter the mould, lift the sheet onto the hands, lay it over the ring and let it fall inside, pressing it well against the sides.
4. Pass the rolling pin over the edges, form the crest with the bead of paste produced, and pinch the crest.
5. Set the flan on a baking tin and prick the bottom so that it does not blister during the baking.
6. Line the bottom and sides with fine buttered paper and fill with split peas.
7. Bake for 25 minutes in an oven of moderate heat.
8. Remove the split peas and the paper, and gild the rim and the inside of the crust.
9. Hold it at the mouth of the oven for a few minutes to dry it.