Save Pin 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 have always enjoyed making this tart for family gatherings because its warm spices and silky texture never fail to impress.
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 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 25–30 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 Pin My family cherishes this tart during holiday celebrations, often asking for seconds because of its unique and comforting flavors.
Serving Suggestions
Serve with fresh berries a dollop of whipped cream or a dusting of powdered sugar for added elegance and flavor.
Substitutions
If you prefer not to use a vanilla bean you can substitute it with high-quality vanilla paste without compromising flavor.
Storage Tips
Store the tart in the refrigerator covered tightly to maintain freshness for up to 3 days.
Save Pin This custard tart offers an exquisite balance of spice and sweetness that truly delights. Enjoy creating this elegant dessert for your loved ones.
Questions & Answers
- → How do I prevent the pastry from becoming soggy?
Blind-baking the pastry shell before adding the custard helps create a barrier that keeps the crust crisp during baking.
- → Can I substitute saffron with other spices?
While saffron provides a unique aroma and color, mild spices like cardamom or cinnamon can add warmth but will alter the flavor profile.
- → What is the best way to infuse vanilla flavor?
Use a split vanilla bean and scrape the seeds into the warm milk and cream, letting it infuse gently for 10 minutes for maximum aroma.
- → How do I know when the custard is perfectly baked?
The custard should be set with a slight wobble in the center when gently shaken, indicating a creamy, smooth texture.
- → Can this tart be made ahead of time?
Yes, refrigerate the cooled tart for at least an hour before serving. It holds well and flavors deepen after chilling.