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 is one of my favorite desserts to make for family gatherings as it always impresses with its delicate flavors and beautiful presentation.
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 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 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 Custard 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 Chill:
- Cool completely at room temperature then refrigerate for at least 1 hour before slicing.
Pin it This tart always brings smiles to my family especially during holiday dinners when everyone gathers around the table.
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
Calories 340 Total Fat 22 g Carbohydrates 30 g Protein 6 g per serving
Pin it 
This tart is best enjoyed chilled and pairs beautifully with fresh berries or whipped cream for an elegant finish.
Recipe Q&A
- → How do I properly blind-bake the tart shell?
Line the shell with parchment and fill with baking weights or dried beans. Bake at 350°F for 15 minutes, then remove weights and bake for another 5 minutes to set and prevent sogginess.
- → What’s the best way to infuse saffron flavor?
Warm milk and cream gently with saffron and vanilla pod, keeping it below boiling. Let it infuse covered for 10 minutes to release fragrant aromas.
- → How can I tell when the custard is perfectly baked?
The custard should have a slight wobble in the center when gently shaken, indicating it’s set but still creamy inside.
- → Can the vanilla bean be substituted?
Yes, high-quality vanilla paste or pure vanilla extract can replace the vanilla bean, though beans offer a more intense flavor and speckled appearance.
- → Any tips for serving this dessert?
Serve chilled with fresh berries, a dollop of whipped cream, or a light dusting of powdered sugar to enhance its delicate flavors.
- → Is cardamom necessary?
Cardamom is optional but adds a subtle spice note that complements saffron and vanilla for added depth.