# What You'll Need:
→ Pastry
01 - 1 1/4 cups all-purpose flour (160 g)
02 - 1/2 cup unsalted butter, cold and cubed (4 oz)
03 - 1/4 cup powdered sugar (1 oz)
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 (12 fl oz)
08 - 1 cup heavy cream (8 fl oz)
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 (4.6 oz)
14 - 2 tablespoons cornstarch
15 - 1/4 teaspoon ground cardamom (optional)
16 - Pinch of salt
# How To Make It:
01 - Combine flour, powdered sugar, and salt in a bowl. Add cold cubed butter and rub with fingertips until mixture resembles coarse crumbs. Stir in egg yolk and add cold water tablespoon by tablespoon until a soft dough forms. Shape into a disc, wrap in plastic, and refrigerate for 30 minutes.
02 - On a lightly floured surface, roll dough to fit a 9-inch tart pan (23 cm). Transfer and press into pan. Trim edges and prick the base with a fork. Refrigerate for 10 minutes.
03 - Preheat oven to 350°F (175°C). Line tart shell with parchment paper and fill with baking weights or dried beans. Bake for 15 minutes. Remove weights and parchment, then bake an additional 5 minutes. Allow to cool slightly.
04 - Warm milk and cream over medium heat until steaming. Add saffron and vanilla (seeds and pod). Remove from heat, cover, and let infuse for 10 minutes.
05 - In a separate bowl, whisk egg yolks, whole eggs, sugar, cornstarch, cardamom (if using), and salt until smooth and pale. Remove vanilla pod from milk mixture. Gradually whisk warm milk mixture into eggs to temper.
06 - Pour custard into prepared pastry shell. Bake at 325°F (160°C) for 25 to 30 minutes until the filling is just set with a slight wobble in the center.
07 - Allow tart to cool completely at room temperature, then refrigerate for at least 1 hour before serving.
