Rena is a self-taught cook and baker who enjoys experimenting with ingredients, flavors and culinary techniques from around the world. Her Asian/American heritage, youth spent in the Middle East and European husband have greatly influenced her palate and creativity with food. She shares her small-batch recipes and photos/videos of her creations and the process on (@agirlandaspoon) and blog (agirlandaspoon.com).
a little bit about the recipe
These rustic mini tarts feature the beautiful flavors of saffron and vanilla, paired with a light and flaky puff pastry shell. Using a pastry cream (Crème Pâtissière) custard base, the spices are steeped in milk initially, but also undergo two rests, intensifying the flavors. You can also use any other pie crust recipe, or bake these without a crust in ramekins.
Fun Story: When I first developed this saffron-forward recipe, I had my heart set on a caramelized tart reminiscent of the Portuguese Pastel de Nata or French Flan Pâtissier. From overcooking the custard due to extended time or high temperatures to burning the puff pastry by torching the tart like a crème brulée, I finally achieved the caramelization I was looking for… only to find that it diminished the delicate notes of saffron. I finally gave into the simplicity - and power - of saffron with longer resting techniques - and it made everything worth it.
TIME (ACTIVE) | 30 M
TIME (INACTIVE) | 24 H
TOTAL | 24 H 30 M
6 SERVINGS
| tartlets
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SPECIAL EQUIPMENT: 6-CUP MUFFIN PAN 5 1/2-INCH STENCIL/COOKIE CUTTER
directions
Make Custard:
In a saucepan, warm milk with saffron and scraped vanilla seeds with pod until very warm. Turn off heat and let steep for at least 10 minutes.
Return saucepan to medium heat. Add sugars and salt, stirring to dissolve. Heat until steaming, then remove from heat.
In a heatproof bowl, thoroughly whisk egg yolks and cornstarch. Very slowly drizzle in the hot milk, whisking continuously.
Pour this mixture back into the saucepan and heat on medium. Keep whisking continuously until it has thickened, about 5 minutes. Once you see some big bubbles, cook for another minute until it reaches a pudding-like consistency. Remove from heat.
Add cold butter and whisk until incorporated. Remove vanilla pod. Optional: sieve custard to remove small egg bits (which may remove saffron threads as well).
Pour into a bowl and cover surface with plastic wrap to prevent skin formation. Cool at room temperature, then refrigerate for at least 4-6 hours, or overnight.
Par-bake Tart Shells:
On a well-floured surface, roll out puff pastry to a 12x17 inch rectangle.
Cut out six circles/discs with a 5 to 5 ½-inch cookie cutter or stencil.
Fit each disc into the six muffin cups, pressing gently against bottom and sides to form a tart shell. See Tips. Freeze pan while preheating oven to 400° F.
Line tart shells with muffin liners, fill with baking beans (or substitute), and bake for 10 minutes until lightly browned. Cool slightly.
Final Bake:
Lower oven temperature to 300° F. Whisk the chilled custard until smooth.
Fill par-baked tart shells with custard until almost full, smoothing the surface. Sprinkle with saffron, if desired.
Bake for about 30 minutes, until edges are set but center has a slight wobble.
Cool in pan. For best texture and flavor, refrigerate for at least 8 hours before serving.
expiry Enjoy within two days, although pastry looses its flakiness within 24 hours.
tips
Cooking Custard: Try to avoid overcooking (and overbaking) the custard for optimal taste and appearance. It may otherwise become “eggy” and have a curdled texture. The lower baking temperature helps avoid this.
Constant temperature changes will lead to a more wrinkly top appearance - this is totally normal! For a smoother surface, avoid opening the oven too much - but room temperature may still cause this while they cool.
Shaping Tart Shells: Depending on your muffin tin, you may have excess dough up the sides. You can crimp the excess for a decorative edge, or cut a 1 ½-inch slit at the edge of each disc, overlapping the sides to fit snugly into the muffin well. Seal with water.
Whole vanilla bean pods are long, thin, and pliable. They have a rich, dark brown color with a smooth and shiny surface and have an inviting fragrance that is sweet, floral, and slightly spicy.
