for 12 pieces

Base

1	pastry dough, rolled into a circle (approx. 32 cm Ø)

Custard

3 dl	full cream
2 dl	milk
1 sachet	saffron
2	cardamom pods, crushed
2	fresh eggs
2	fresh egg yolks
80 g	sugar
1 pinch	salt

To serve

3 tbsp

sugar

How it's done

Base

Roll out the pastry, place in the tin along with the baking paper, prick the base firmly with a fork. Cover with baking paper, weigh down with baking beads or dried pulses.

To blind bake

Approx. 15 mins. in the lower half of an oven preheated to 200 °C. Remove from the oven, take away the baking paper and baking beads, return the tart base to the oven for approx. 10 mins. Remove from the oven, place the tart base and tin on a rack. Reduce the oven temperature to 160 °C.

Custard

Place the cream, milk, saffron and cardamom in a pan, bring to the boil while stirring. Remove the pan from the heat, cover and leave to infuse for approx. 10 mins. Whisk the eggs, egg yolks, sugar and salt in a bowl. Pour the saffron cream into the bowl through a sieve, mix well, spread over the tart base.

Return to the oven

Approx. 25 mins. in the centre of the oven. Remove the tart from the oven, leave to cool in the tin on a cooling rack.

To serve

Serve the tart on a plate. Sprinkle the tart with sugar, caramelize with a blowtorch.

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