The Flan pâtissier is a flan (an egg cream beaten with milk and baked in an oven) put on a short pastry.
« Baba au rhum is a light cake raised with yeast, containing raisins and dried fruits and soaked in a rum syrup. »
The Amandine tart also called Bourdaloue tart is a creation of the pastry cook Fasquelle, established rue Bourdaloue in Paris around 1850. It is a tart composed of almond cream ; fruits can be added like pears.