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 in my family, often requested for celebrations and cozy gatherings alike.
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
Pin It This recipe always brings my family together around the table savoring every bite and sharing stories.
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
Per serving Calories 340 Total Fat 22 g Carbohydrates 30 g Protein 6 g
Pin It 
Serve chilled for best texture Enjoy this elegant dessert with your loved ones.
Recipe Questions & Answers
- → How do I properly infuse saffron for the custard?
Warm the milk and cream gently with saffron threads, keeping it below boiling point. Let it steep covered for about 10 minutes to release full aroma and color.
- → What is the best way to achieve a tender pastry crust?
Use cold butter cut into the flour until crumbly, then add cold water to form a soft dough. Chilling the dough before rolling helps maintain flakiness.
- → How can I tell when the custard tart is perfectly baked?
The custard should be mostly set but still have a slight wobble in the center when gently shaken. Avoid overbaking to keep it creamy.
- → Can I add spices to enhance the flavor profile?
Adding a pinch of cardamom or a light dusting of cinnamon or nutmeg before serving complements the saffron and vanilla beautifully.
- → What are ideal serving suggestions for this custard tart?
Serve chilled with fresh berries, a dollop of whipped cream, or a sprinkle of powdered sugar for added elegance and contrast.