# What You Need:
→ Pastry
01 - 1 1/4 cups all-purpose flour
02 - 1/2 cup unsalted butter, cold and cubed
03 - 1/4 cup powdered sugar
04 - 1 large egg yolk
05 - 2 to 3 tablespoons cold water
06 - Pinch of salt
→ Custard Filling
07 - 1 1/2 cups whole milk
08 - 1 cup heavy cream
09 - Large pinch saffron threads
10 - 1 vanilla bean, split and seeds scraped (or 2 teaspoons pure vanilla extract)
11 - 4 large egg yolks
12 - 2 large eggs
13 - 2/3 cup granulated sugar
14 - 2 tablespoons cornstarch
15 - 1/4 teaspoon ground cardamom (optional)
16 - Pinch of salt
# Directions:
01 - Combine flour, powdered sugar, and salt in a bowl. Add cold butter and rub with fingertips until mixture resembles coarse crumbs. Incorporate egg yolk and enough cold water to form a soft dough. Shape into a disc, wrap in plastic, and refrigerate for 30 minutes.
02 - Roll out chilled dough on a lightly floured surface to fit a 9-inch tart pan. Press dough evenly into the pan, trim excess edges, and prick base with a fork. Chill for 10 minutes. Preheat oven to 350°F (175°C). Line pastry with parchment paper, fill with baking weights, and bake for 15 minutes. Remove weights and parchment, then bake for 5 more minutes. Allow to cool slightly.
03 - Warm whole milk and heavy cream in a saucepan over medium heat. Add saffron threads and vanilla bean seeds and pod. Heat gently until steaming, avoiding boiling. Remove from heat, cover, and allow to infuse for 10 minutes.
04 - In a separate bowl, whisk together egg yolks, whole eggs, granulated sugar, cornstarch, ground cardamom (if using), and salt until pale and smooth. Remove vanilla pod from infused milk mixture.
05 - Gradually whisk the warm milk and cream infusion into the egg mixture to temper the eggs and prevent curdling.
06 - Pour custard filling into the pre-baked pastry shell. Bake at 325°F (160°C) for 25 to 30 minutes, or until the custard is just set but still slightly wobbly in the center.
07 - Allow the tart to cool completely at room temperature, then refrigerate for at least 1 hour before slicing and serving.
