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 for family gatherings, where its unique saffron and vanilla aroma always earns compliments.
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 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
- Bake the Pastry Shell:
- 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 Sharing this tart during holidays brings everyone closer, creating sweet memories around the table.
Required Tools
9-inch (23 cm) tart pan Rolling pin Mixing bowls Whisk Saucepan Baking weights or dried beans Fine mesh sieve (optional)
Allergen Information
Contains Eggs Dairy Wheat (gluten) Individuals with allergies should check all product labels before use
Nutritional Information
Calories 340 Total Fat 22 g Carbohydrates 30 g Protein 6 g per serving
Pin it 
This custard tart is a stunning dessert that combines delicate flavors with elegant presentation, sure to impress your guests.
Recipe Questions & Answers
- → What gives the custard its golden color?
The rich golden hue comes primarily from saffron threads infused in the milk and cream, lending both color and a delicate floral flavor.
- → Can the pastry be made ahead of time?
Yes, the pastry dough can be prepared and chilled in advance, which helps improve its texture and makes handling easier before blind baking.
- → How do I avoid curdling the custard?
Temper the eggs by slowly whisking in the warm milk and cream mixture, then bake gently at a moderate temperature to maintain a silky texture without curdling.
- → What is the purpose of blind baking the pastry?
Blind baking firms the pastry base, preventing it from becoming soggy once the custard filling is added and ensuring a crisp shell.
- → Can cardamom be omitted or substituted?
Yes, cardamom is optional and adds a subtle warmth; it can be omitted or replaced with cinnamon or nutmeg for different spice notes.