# What You 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. Incorporate cold butter with fingertips until mixture resembles breadcrumbs. Add egg yolk and enough cold water to form a soft dough. Shape into a disc, wrap securely in plastic, and refrigerate for 30 minutes.
02 - Roll chilled dough on a lightly floured surface to fit a 9-inch tart pan. Press dough into pan and trim excess edges. Prick base with a fork and refrigerate for 10 minutes.
03 - Preheat oven to 350°F. Line the 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. Add saffron and vanilla (pod and seeds). Heat until steaming without boiling, remove from heat, cover, and infuse for 10 minutes.
05 - Whisk together egg yolks, whole eggs, sugar, cornstarch, cardamom (if using), and salt until pale and smooth. Remove vanilla pod from infused milk mixture. Gradually whisk warm milk mixture into egg mixture to temper.
06 - Pour custard filling into the pre-baked pastry shell. Bake at 325°F for 25 to 30 minutes until just set with slight wobble in the center.
07 - Allow tart to cool completely at room temperature, then refrigerate for a minimum of one hour before serving.
