Indian style Saffron tartlets
July 14, 2023
Saffron Pistachio Tartlets are delicate and flavorful pastries, featuring a buttery and crumbly pastry crust filled with a creamy, saffron-infused filling and topped with chopped pistachios. The vibrant colour and rich flavour of the saffron, combined with the crunch of the pistachios, make for an irresistible dessert that is both exotic and comforting. Perfect for special occasions or simply as a treat for yourself, these tarts are a fusion of Indian flavours and traditional pastry making, offering a unique and delightful taste experience.
Ingredients
Ingredient Checklist
Directions
Instructions Checklist
Step 1
In a large mixing bowl, combine the flour and salt.
Step 2
Using a pastry cutter or your fingertips, work the butter into the flour mixture until it resembles coarse crumbs.
Step 3
Gradually add the ice water, one tablespoon at a time, and mix until the dough comes together. You should be able to form a ball with the dough.
Step 4
Wrap the dough in plastic wrap and chill in the refrigerator for at least 30 minutes.
Step 5
Preheat your oven to 375°F (190°C).
Step 6
On a lightly floured surface, roll out the dough to about 1/4 inch (6 mm) thickness.
Step 7
Carefully place the dough into tart moulds, trimming any excess dough around the edges.
Step 8
Prick the bottom of the tart shell with a fork.
Step 9
Line the tart shell with parchment paper or aluminium foil and fill it with pie weights, dry beans, or rice.
Step 10
Bake the tart shell for 15-20 minutes, until it is lightly golden brown.
Step 11
Remove the pie weights, parchment paper, or aluminium foil and bake for an additional 5-10 minutes, until the tart shell is fully baked and golden brown.
Step 12
For the filling, in a medium saucepan, heat the milk and saffron over medium heat until it just begins to simmer.
Step 13
In a separate bowl, whisk together the egg yolks, sugar, cornstarch, and salt until light and creamy.
Step 14
Slowly pour the hot milk into the egg mixture while whisking constantly to temper the eggs.
Step 15
Pour the mixture back into the saucepan and cook over medium heat, whisking constantly, until the mixture thickens and comes to a boil, about 5 minutes.
Step 16
Remove the saucepan from heat and stir in the vanilla extract.
Step 17
Pour the custard into the tarts, and bake at 475 Fahrenheit for 25-30 minutes.
