Save 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 household, bringing a touch of luxury and warmth to our dessert table whenever we make it.
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 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.
Save Sharing this tart at family gatherings always sparks joy and sparks conversations about flavors and memories.
Serving Suggestions
Serve with fresh berries, a dollop of whipped cream, or a dusting of powdered sugar to enhance the delicate flavors.
Variations
Substitute vanilla bean with high-quality vanilla paste or add a sprinkle of ground cardamom to the custard for extra warmth.
Storage
Keep refrigerated and consume within 2 days for best freshness and flavor.
Save 
This tart's balance of fragrant saffron and rich vanilla makes it a delightful treat for any dessert lover.
Common Recipe Questions
- → How do I achieve a tender, buttery pastry shell?
Use cold, cubed butter and rub it into the flour until the mixture resembles breadcrumbs. Chill the dough before rolling out to ensure a flaky, tender crust.
- → What is the best way to infuse saffron and vanilla flavors?
Warm the milk and cream gently with saffron threads and split vanilla bean to extract their aromas without boiling, then let it steep covered for about 10 minutes.
- → How can I tell when the custard is perfectly baked?
The custard should be just set with a slight wobble in the center, indicating it's creamy and smooth without being overcooked.
- → Can I substitute vanilla bean with vanilla extract?
Yes, pure vanilla extract can be used instead of vanilla bean seeds for convenience, maintaining the vanilla flavor.
- → What are some serving suggestions to enhance this tart?
Consider adding a sprinkle of cinnamon or nutmeg, fresh berries, whipped cream, or a light dusting of powdered sugar for extra flavor and presentation.