preheat oven to 200°c/180°c fan forced.
combine flour, icing sugar, butter and egg yolk in a food processor. process to combine; with motor running, add sufficient water to form a dough.
cut dough into 8 pieces and roll to line eight, 11cm individual flan pans. trim excess pastry. prick base with a fork. bake 10-15 minute or until light golden. cool on a wire rack.
whisk together extra egg yolks, caster sugar and cream in a heatproof bowl. place over simmering water and cook until the custard thickens and coats the back of a wooden spoon. remove from heat and stir in NESTLÉ white melts, grand marnier and brown sugar.
cool custard then spoon into pastry cases. refrigerate until firm.
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