Cornish Saffron Custard Tarts

Instructions

1. Roll out the pastry on a lightly floured surface to a 3mm (1/8 inch) thickness and prick it thoroughly all over with a fork. Loosely fold into three, wrap in cling film and leave to rest in the fridge for 30-40 minutes.
2. Have ready a 12-hole muffin tray. Unfold the pastry and cut out circles, using a 9-10cm cutter. Use to line the muffin tins, pushing the pastry into the corners and trimming the tops with a sharp knife. Line with discs of greaseproof paper and baking beans and rest in the fridge for 15 minutes.
3. Preheat the oven to 180°C (fan 160°C/350°F/gas 4). Bake the tart cases for 10-15 minutes until they begin to colour, then remove the paper and beans and leave to cool for a few minutes.
4. Meanwhile, put the cream and saffron into a small saucepan and bring to the boil. Take off the heat and leave to infuse for 10 minutes.
5. In a bowl, mix together the egg yolks, sugar and corn flour. Pour the infused cream onto the egg mixture, stirring well with a whisk. Return the pan and cook over a low heat for several minutes, stirring constantly with a wooden spoon until the custard thickens; don’t let it boil. Pour into a jug.
6. Pour the saffron custard into the tart cases and bake for 10-12 minutes until set. Leave to cool a little, then loosen the tarts with a small knife and carefully remove from the tin. Serve warm or cold.