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 become a favorite in my family for holiday dinners. The delicate flavors and creamy texture always impress guests and bring everyone together.
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 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 chilled dough:
- Roll out 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 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.
Pin It My family treasures the moments when this tart is served, often bringing us together around the table with smiles and warm conversations.
Serving Suggestions
Serve with fresh berries a dollop of whipped cream or a dusting of powdered sugar for an elegant finish.
Flavor Variations
For a twist try adding a sprinkle of cinnamon or nutmeg on top or substitute the vanilla bean with high quality vanilla paste.
Storage
Store refrigerated for up to 2 days covered tightly. For best texture serve chilled or at room temperature.
Pin It This saffron and vanilla custard tart combines elegance and comfort perfectly elevating any dessert table.
Recipe Questions & Answers
- → How is the saffron infused for this tart?
The saffron threads are gently heated in warm milk and cream, then covered and left to infuse for 10 minutes, releasing their golden hue and aroma.
- → What is the best way to prepare the pastry shell?
Combine flour, powdered sugar, and cold butter until crumbly, then add egg yolk and water to form a soft dough. Chill before rolling out and blind-baking to ensure a crisp base.
- → How do you achieve a silky custard texture?
Whisk eggs with sugar and cornstarch until smooth, then slowly temper in the warm saffron-vanilla milk mixture before baking gently until just set.
- → Can the cardamom be omitted or substituted?
Yes, cardamom is optional; you can omit it or replace with a pinch of cinnamon or nutmeg to complement the saffron and vanilla flavors.
- → How long should the tart cool before serving?
The tart should cool at room temperature, then refrigerate for at least one hour to allow the custard to fully set and flavors to meld.