# Ingredient list:
→ Pastry
01 - 1 1/4 cups all-purpose flour
02 - 1/2 cup unsalted butter, cold and cubed
03 - 1/4 cup powdered sugar
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
08 - 1 cup heavy cream
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
14 - 2 tablespoons cornstarch
15 - 1/4 teaspoon ground cardamom (optional)
16 - Pinch of salt
# How-to:
01 - Combine flour, powdered sugar, and salt in a mixing bowl. Rub in cold cubed butter with fingertips until the mixture resembles coarse crumbs. Incorporate egg yolk and add cold water gradually until a soft dough forms. Shape into a disc, wrap tightly with plastic wrap, and refrigerate for 30 minutes.
02 - On a lightly floured surface, roll the chilled dough to fit a 9-inch tart pan. Press the dough evenly into the pan, trim excess edges, and prick the base with a fork. Chill the shell for 10 minutes before baking.
03 - Preheat the oven to 350°F. Line the pastry shell with parchment paper and fill with baking weights or dried beans. Blind bake for 15 minutes. Remove weights and parchment, then bake an additional 5 minutes until lightly golden. Allow to cool slightly.
04 - Warm milk and heavy cream in a saucepan over medium heat. Add saffron threads and vanilla bean seeds along with the pod. Heat gently until steaming but not boiling, then remove from heat, cover, and steep for 10 minutes.
05 - In a bowl, whisk together egg yolks, whole eggs, granulated sugar, cornstarch, ground cardamom (if using), and a pinch of salt until pale and smooth. Remove the vanilla pod from the infused milk mixture. Gradually temper the egg mixture by whisking in the warm milk and cream infusion.
06 - Pour the custard filling into the pre-baked pastry shell. Bake at 325°F for 25 to 30 minutes until the custard is set but retains a slight wobble at the center.
07 - Allow the tart to cool completely at room temperature, then refrigerate for at least one hour before slicing and serving.
