Tart vs. Flan — What's the Difference?

A tart is characterized by its crumbly pastry crust and is often filled with sweet or savory ingredients, depending on the recipe. It's distinguished by its open top and variety of fillings like fruit, chocolate, or cheese. Whereas, flan is a smooth, creamy dessert made primarily with eggs and milk, featuring a soft caramel sauce on top. The texture of flan is much more delicate and uniform compared to the varied textures found in a tart.

Tarts are typically baked in a pastry case with a firm, often fluted edge, which helps to hold the filling. The crust of a tart is an integral part of its structure and taste, providing a contrasting texture to the soft filling. On the other hand, flan's structure comes from the custard itself, set by the coagulation of egg proteins in the oven. The caramel sauce adds a sweet and slightly bitter flavor, complementing the creamy custard.

Serving occasions for tarts can range from afternoon tea to a dessert course in a formal meal. They can be made in various sizes, from individual portions to large ones meant for slicing. Flan, however, is often seen as a special occasion dessert in many cultures, particularly in Latin America and Spain, and is usually served in slices from a larger dish.

The preparation of tarts involves making and pre-baking (or blind baking) the crust before adding the filling and baking again if necessary. This process ensures that the crust is fully cooked and crisp. Flan preparation is simpler, requiring the custard mixture to be poured over caramel in a mold before baking in a water bath to achieve a gentle, even cook.

In terms of versatility, tarts offer a broader canvas for creativity in both flavor and presentation. They can be adorned with intricate arrangements of fruit, glazes, and other toppings. Flan's simplicity, however, lies in its elegance and the perfection of its smooth texture and caramel flavor, which are not typically varied or added to.