Save 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 at family gatherings especially during holidays when we want to serve something both impressive and comforting
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 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 Serve:
- Cool completely at room temperature then refrigerate for at least 1 hour before slicing
Save This tart always brings smiles at our family table creating warm memories every time we enjoy it together
Serving Suggestions
Serve with fresh berries a dollop of whipped cream or a dusting of powdered sugar for extra flavor
Substitutions
Use high-quality vanilla paste in place of vanilla bean if preferred and consider adding cinnamon or nutmeg for a warm spice twist
Storage
Keep refrigerated for up to 2 days best served chilled but bring to room temperature before eating for optimal flavor
Save 
Enjoy this elegant tart fresh for the best texture and flavor it&s sure to impress
Recipe FAQs
- → How should the pastry be prepared for the tart?
Mix flour, powdered sugar, and cold cubed butter until the texture resembles breadcrumbs. Add egg yolk and cold water to form dough, chill before rolling out and blind baking to ensure a crisp shell.
- → What is the best way to infuse saffron and vanilla into the custard?
Warm the milk and cream gently with saffron threads and vanilla bean to release their flavors without boiling. Let the mixture infuse covered for 10 minutes before combining with eggs.
- → How do I ensure a smooth custard filling?
Whisk the eggs, sugar, and cornstarch first, then gradually temper with the warm saffron and vanilla milk mixture. This prevents curdling and ensures a silky texture.
- → What temperature and time are ideal for baking the custard tart?
Bake the tart at 325°F (160°C) for 25 to 30 minutes until the custard is just set but still slightly wobbly in the center for a creamy finish.
- → Can I add spices or toppings for extra flavor?
Yes, a light sprinkle of cinnamon or nutmeg before serving adds warmth. Fresh berries or a dollop of whipped cream complement the custard beautifully.
- → How should the tart be served and stored?
Cool completely at room temperature, refrigerate for at least one hour, then slice and serve chilled or at room temperature for best flavor and texture.