Pin It 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 tart has quickly become a favorite in my home; its delicate custard and buttery crust always impress guests and family alike.
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.
- Bake Custard 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 Refrigerate:
- Cool completely at room temperature then refrigerate for at least 1 hour before slicing.
Pin It Every family gathering is enhanced by this tart’s warm aromas and delightful taste, creating cherished moments around the table.
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.
Nutritional Information
Calories 340. Total Fat 22 g. Carbohydrates 30 g. Protein 6 g (per serving).
Pin It Once chilled slicing the tart cleanly with a sharp knife will present elegant perfect slices every time.
Recipe Questions & Answers
- → How do I achieve a tender pastry crust?
Use cold butter and handle the dough minimally to keep crumbly texture. Chilling before rolling prevents shrinkage during baking.
- → What is the purpose of blind baking the pastry shell?
Blind baking ensures the crust is cooked through and crisp, preventing sogginess when filled with wet custard.
- → How is saffron best infused for the custard?
Warm saffron gently with milk and cream off the heat for about 10 minutes to release its aroma without bitterness.
- → Can I substitute vanilla bean with vanilla extract?
Yes, pure vanilla extract can be used, but vanilla bean provides a more intense and fresh flavor.
- → How do I know when the custard is properly baked?
The custard should be set with a slight wobble in the center, indicating it’s cooked but still creamy.
- → Are there suggested toppings to complement the tart?
Fresh berries, whipped cream, or a light dusting of powdered sugar enhance the flavors without overpowering the custard.