Save on 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.
I remember making this tart for a family gathering and watching everyone savor the warm spices and smooth custard with delight.
Ingredients
- For the 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 to 3 tbsp cold water, Pinch of salt
- For the 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 the 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 the 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.
- Bake the tart:
- Pour custard filling into the pre-baked tart shell. Bake at 325°F (160°C) for 25 to 30 minutes until just set with a slight wobble in the center.
- Cool and refrigerate:
- Cool completely at room temperature then refrigerate for at least 1 hour before slicing.
Save on Pinterest This tart became a family favorite especially during holidays and celebrations where everyone looks forward to its unique flavor.
Serving Suggestions
Serve with fresh berries a dollop of whipped cream or a dusting of powdered sugar to enhance the flavor and presentation.
Storage
Keep refrigerated for up to 3 days covered with plastic wrap or in an airtight container to maintain freshness.
Variations
Substitute vanilla bean with high-quality vanilla paste add a sprinkle of cinnamon or nutmeg before serving for extra warmth.
Save on Pinterest This tart offers a perfect balance of spice and sweetness making each bite delightful and memorable.
Recipe Questions & Answers
- → How do I prevent the pastry from shrinking during baking?
Chill the pastry well before rolling and use blind baking with weights or dried beans to keep its shape while baking.
- → Can I substitute saffron if unavailable?
Though saffron provides unique aroma and color, you may use a pinch of turmeric for color and vanilla for flavor, but the taste will differ.
- → What is the best way to infuse the custard with vanilla?
Heat the milk and cream gently with split vanilla bean seeds and pod; cover and let it infuse off the heat for about 10 minutes for a rich vanilla aroma.
- → How do I know when the custard tart is perfectly baked?
The custard should be just set with a slight wobble in the center; gently shake the tart to check for this texture.
- → Can I prepare the tart in advance?
Yes, cool the tart completely, then refrigerate for at least an hour before serving to allow flavors to develop and custard to set.