# What You Need:
→ Pastry
01 - 1 1/4 cups all-purpose flour (160 g)
02 - 1/2 cup unsalted butter, cold and cubed (115 g)
03 - 1/4 cup powdered sugar (30 g)
04 - 1 large egg yolk
05 - 2–3 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
# Steps:
01 - Combine flour, powdered sugar, and salt in a bowl. Add cold cubed butter and rub with fingertips until the mixture resembles coarse breadcrumbs. Incorporate egg yolk and sufficient cold water to form a soft dough. Shape into a disc, wrap in plastic, and refrigerate for 30 minutes.
02 - Roll out the chilled dough on a lightly floured surface to fit a 9-inch tart pan. Press the dough into the pan, trim the edges, prick the base with a fork, and chill for 10 minutes.
03 - Preheat the oven to 350°F (175°C). Line the tart shell with parchment paper and fill with baking weights or dried beans. Bake for 15 minutes, remove the weights and parchment, then bake for an additional 5 minutes. Allow to cool slightly.
04 - Warm the milk and heavy cream in a saucepan over medium heat. Add saffron threads and the split vanilla bean (including seeds). Heat gently until steaming, avoiding boiling. Remove from heat, cover, and let infuse for 10 minutes.
05 - In a separate bowl, whisk together the egg yolks, whole eggs, sugar, cornstarch, ground cardamom (if using), and salt until pale and smooth.
06 - Remove the vanilla bean pod from the infused milk and cream. Gradually whisk the warm dairy mixture into the egg mixture to temper the eggs, ensuring a smooth custard base.
07 - Pour the custard filling into the pre-baked tart shell. Bake at 325°F (160°C) for 25 to 30 minutes, until the custard is just set but still slightly wobbly in the center.
08 - Allow the tart to cool completely at room temperature, then refrigerate for at least 1 hour before serving or slicing.
