# What You'll Need:
→ Pastry
01 - 1 1/4 cups all-purpose flour (160 g)
02 - 1/2 cup unsalted butter, cold and cubed (115 g)
03 - 1/4 cup powdered sugar (30 g)
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 (360 ml)
08 - 1 cup heavy cream (240 ml)
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 whole eggs
13 - 2/3 cup granulated sugar (130 g)
14 - 2 tablespoons cornstarch
15 - 1/4 teaspoon ground cardamom (optional)
16 - Pinch of salt
# Directions:
01 - Combine flour, powdered sugar, and salt in a mixing bowl. Incorporate cold cubed butter by rubbing with fingertips until the mixture resembles coarse breadcrumbs. Add egg yolk and cold water gradually, mixing until a soft dough forms. Shape into a disc, wrap in plastic, and chill for 30 minutes.
02 - On a lightly floured surface, roll out the dough to fit a 9-inch tart pan. Press dough into the tart pan and trim excess edges. Prick the base with a fork and chill for 10 minutes to firm up.
03 - Preheat oven to 350°F (175°C). Line the chilled pastry with parchment paper and fill with baking weights or dried beans to prevent rising. Blind bake for 15 minutes, then remove weights and parchment and bake an additional 5 minutes until lightly golden. Allow to cool slightly.
04 - In a saucepan, warm whole milk and heavy cream over medium heat. Add saffron threads and split vanilla bean with seeds. Heat gently until steaming but not boiling. Remove from heat, cover, and allow to infuse for 10 minutes.
05 - Whisk egg yolks, whole eggs, granulated sugar, cornstarch, ground cardamom (if using), and salt in a bowl until pale and smooth. Remove vanilla pod from infused milk mixture. Gradually whisk warm milk and cream into egg mixture to temper the eggs.
06 - Pour the tempered custard filling into the pre-baked tart shell. Bake in a 325°F (160°C) oven for 25 to 30 minutes, until the custard is just set but retains a slight wobble in the center.
07 - Allow the tart to cool completely at room temperature, then refrigerate for at least 1 hour before slicing and serving.
