# What You’ll Need:
→ 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
# Directions:
01 - Combine flour, powdered sugar, and salt in a bowl. Add cold cubed butter and rub with fingertips until mixture resembles coarse crumbs.
02 - Incorporate egg yolk and enough cold water to form a soft dough. Shape into a disc, wrap with plastic wrap, and refrigerate for 30 minutes.
03 - Roll out chilled dough on a lightly floured surface to fit a 9-inch tart pan. Press dough into the pan, trim edges, prick base with a fork, and chill for 10 minutes.
04 - Preheat oven to 350°F. Line tart shell with parchment paper, fill with baking weights or dried beans, and bake for 15 minutes. Remove weights and parchment, then bake for an additional 5 minutes. Allow to cool slightly.
05 - Heat milk and cream in a saucepan over medium heat. Add saffron and vanilla seeds with pod. Warm until steaming but not boiling, then remove from heat, cover, and infuse for 10 minutes.
06 - Whisk egg yolks, whole eggs, sugar, cornstarch, optional cardamom, and a pinch of salt until pale and smooth.
07 - Remove vanilla pod from milk mixture. Gradually whisk warm milk and cream into egg mixture to temper.
08 - Pour custard mixture into pre-baked tart shell. Bake at 325°F for 25 to 30 minutes, until custard is just set with a slight wobble in the center.
09 - Allow tart to cool completely at room temperature, then refrigerate for at least one hour before serving.
