# What You'll Need:
→ Pastry
01 - 1 1/4 cups all-purpose flour (160 g)
02 - 1/2 cup cold unsalted butter, cubed (115 g)
03 - 1/4 cup powdered sugar (30 g)
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 (360 ml)
08 - 1 cup heavy cream (240 ml)
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 (130 g)
14 - 2 tablespoons cornstarch
15 - 1/4 teaspoon ground cardamom (optional)
16 - Pinch of salt
# How to Make It:
01 - Combine flour, powdered sugar, and salt in a bowl. Incorporate cold butter using fingertips until mixture resembles coarse crumbs. Add egg yolk and enough cold water to form a soft dough. Shape into a disc, wrap in plastic wrap, and refrigerate for 30 minutes.
02 - Roll out chilled dough on a lightly floured surface to fit a 9-inch tart pan. Press dough into the pan, trim excess edges, prick base with a fork, and chill for 10 minutes.
03 - Preheat oven to 350°F (175°C). Line pastry with parchment paper and fill with baking weights or dried beans. Bake for 15 minutes, remove weights and parchment, then bake for an additional 5 minutes. Allow to cool slightly.
04 - Warm milk and cream over medium heat until steaming. Add saffron and vanilla (seeds and pod). Remove from heat, cover, and let infuse for 10 minutes.
05 - Whisk together egg yolks, whole eggs, sugar, cornstarch, cardamom if using, and salt until pale and smooth.
06 - Remove vanilla pod from infused milk mixture. Gradually whisk warm milk and cream into eggs to temper without curdling.
07 - Pour custard filling into pre-baked pastry shell. Bake at 325°F (160°C) for 25 to 30 minutes until custard is just set but still slightly wobbly in the center.
08 - Allow tart to cool completely at room temperature, then refrigerate for at least 1 hour before slicing and serving.
