Save to Pinterest A silky, golden tart featuring a fragrant saffron and vanilla custard in a tender, buttery pastry shell. This elegant dessert glows with warm spices and subtle sweetness, perfect for sharing on special occasions or as a comforting treat.
This recipe has been a favorite for gatherings where everyone appreciates a delicate balance of spice and sweetness in a buttery crust.
Ingredients
- Pastry: 1 1/4 cups (160 g) all-purpose flour, 1/2 cup (115 g) unsalted butter cold and cubed, 1/4 cup (30 g) powdered sugar, 1 large egg yolk, 2 3 tbsp cold water, Pinch of salt
- Custard Filling: 1 1/2 cups (360 ml) whole milk, 1 cup (240 ml) heavy cream, Large pinch saffron threads, 1 vanilla bean split and seeds scraped (or 2 tsp pure vanilla extract), 4 large egg yolks, 2 large eggs, 2/3 cup (130 g) granulated sugar, 2 tbsp cornstarch, 1/4 tsp ground cardamom (optional), Pinch of salt
Instructions
- Prepare the Pastry:
- In a bowl, mix flour, powdered sugar, and salt. Add butter and rub with fingertips until mixture resembles breadcrumbs. Add egg yolk and enough cold water to form a soft dough. Shape into a disc, wrap in plastic, and chill for 30 minutes.
- Roll out Dough:
- Roll out the chilled dough on a lightly floured surface to fit a 9-inch (23 cm) tart pan. Press into the pan and trim edges. Prick base with a fork and chill for 10 minutes.
- Blind-Bake Pastry:
- Preheat oven to 350°F (175°C). Line pastry with parchment and fill with baking weights or beans. Blind-bake for 15 minutes, remove weights and parchment, and bake 5 minutes more. Cool slightly.
- Prepare the Custard:
- Warm milk and cream in a saucepan over medium heat. Add saffron and vanilla (seeds and pod). Gently heat until steaming, not boiling. Remove from heat, cover, and infuse for 10 minutes. Whisk egg yolks, eggs, sugar, cornstarch, cardamom (if using), and salt until pale and smooth. Remove vanilla pod. Gradually whisk warm cream mixture into eggs to temper.
- Fill and Bake Tart:
- Pour custard filling into the pre-baked tart shell. Bake at 325°F (160°C) for 25 30 minutes, until just set with a slight wobble in the center.
- Cool and Chill:
- Cool completely at room temperature, then refrigerate for at least 1 hour before slicing.
Save to Pinterest This tart always brings my family together for a delightful moment of comfort and celebration.
Notes
For extra flavor, sprinkle with a little cinnamon or nutmeg before serving. Serve with fresh berries, a dollop of whipped cream, or a dusting of powdered sugar. Substitute vanilla bean with high-quality vanilla paste if preferred.
Required Tools
9-inch (23 cm) tart pan, Rolling pin, Mixing bowls, Whisk, Saucepan, Baking weights or dried beans, Fine mesh sieve (optional)
Allergen Information
Contains Eggs, Dairy, Wheat (gluten). Individuals with allergies should check all product labels before use.
Save to Pinterest This tart is the perfect finale for any meal, offering a delicate balance of flavor and texture.
Frequently Asked Questions
- → How do I infuse the saffron for best flavor?
Warm the milk and cream gently with saffron threads off the boil, then cover and let it steep for about 10 minutes to release deep color and aroma.
- → Why is the pastry blind-baked before adding the custard?
Blind baking creates a crisp, firm base that prevents the custard from soaking into the dough, ensuring a tender yet sturdy crust.
- → Can I substitute vanilla bean with another form?
Yes, pure vanilla extract or high-quality vanilla paste works well, added during the infusion step for full flavor.
- → How can I tell when the custard filling is perfectly baked?
The custard should be just set with a slight wobble in the center; it firms as it cools for a smooth, creamy texture.
- → What are good serving suggestions for this custard tart?
Serve with fresh berries, a dollop of whipped cream, or a light dusting of powdered sugar to enhance its subtle warmth and sweetness.