# What You'll 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 tbsp 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 tsp pure vanilla extract
11 - 4 large egg yolks
12 - 2 large eggs
13 - 2/3 cup granulated sugar
14 - 2 tbsp cornstarch
15 - 1/4 tsp ground cardamom (optional)
16 - Pinch of salt
# How-To Steps:
01 - Combine flour, powdered sugar, and salt in a bowl. Cut in cold butter with fingertips until mixture resembles coarse crumbs. Add egg yolk and just enough cold water to form a soft dough. Shape into a disc, wrap in plastic, and refrigerate for 30 minutes.
02 - Roll chilled dough on a lightly floured surface to fit a 9-inch tart pan. Press dough into pan, trim edges, and prick base with a fork. Chill for 10 minutes. Preheat oven to 350°F. Line with parchment and fill with baking weights or beans. Blind-bake for 15 minutes, remove weights and parchment, then bake 5 minutes longer. Let cool slightly.
03 - Warm milk and cream over medium heat in a saucepan. Add saffron and vanilla bean (seeds and pod). Heat until steaming without boiling. Remove from heat, cover, and let infuse for 10 minutes.
04 - Whisk together egg yolks, whole eggs, sugar, cornstarch, cardamom (if using), and salt until pale and smooth. Remove vanilla pod from infused cream mixture. Gradually whisk warm cream into eggs to temper.
05 - Pour custard filling into pre-baked tart shell. Bake at 325°F for 25 to 30 minutes until custard is just set with a slight wobble at the center.
06 - Allow tart to cool completely at room temperature, then refrigerate for at least one hour before serving.
