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    You are here: Home / Recipes by Dish / Baked Goods / Cornish Saffron Custard Tarts

    Cornish Saffron Custard Tarts

    22 November 2010 - By Michelle Minnaar
    This post may contain affiliate links.

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    Who knew saffron was once grown in Cornwall?

    It is common knowledge that saffron is found in copious recipes in North African and Asian cuisines. I was surprised to find out that England had grown it during medieval times, thanks to Phoenician sailors who dropped by a lot earlier.

    Unfortunately, it was difficult to grow in such a damp climate and these days the world’s costliest spice is imported from Iran and Spain.

    Love custard? Check out this old fashioned boiled custard that is enjoyed in the South every Christmas!

    Print
    clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

    Cornish Saffron Custard Tarts


    ★★★★★

    5 from 1 reviews

    • Author: Michelle Minnaar
    • Total Time: 1 hours 45 minutes
    • Yield: 12 1x
    Print Recipe
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    Ingredients

    Scale
    • 300g (10 oz) ready-made all-butter puff pastry
    • plain flour for dusting
    • 300ml (½ pint) single cream
    • a good pinch of saffron strands
    • 4 free-range medium egg yolks
    • 50g (2 oz) caster sugar
    • 7.5ml (1½ tsp) corn flour

    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.

    Notes

    • The Polish’s answer to the classic custard slice.
    • Prep Time: 60 minutes
    • Cook Time: 45 minutes

    Nutrition

    • Serving Size: 1 serving
    • Calories: 149
    • Sugar: 10.5 g
    • Sodium: 68 mg
    • Fat: 6.8 g
    • Saturated Fat: 4.2 g
    • Carbohydrates: 19.5 g
    • Protein: 2.2 g
    • Cholesterol: 47 mg

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    Reader Interactions

    Comments

    1. Marisa

      November 22, 2010 at 3:05 pm

      Such pretty little things! Love that first pic.

      Reply
    2. Gary

      November 22, 2010 at 5:01 pm

      Saffron crocus is found in all odd corners of the UK, hence the delicate and interesting history of Essex market town Saffron Walden.

      These tarts look absolutely gorgeous.

      Reply
    3. Paula Bauer

      November 22, 2010 at 8:50 pm

      Wow! Now this looks absolutely delicious! I’ll have to give it a shot this weekend 🙂

      Reply
    4. foodies at home

      November 23, 2010 at 2:53 am

      So adorable! What great flavors and great photo to boot!!

      Reply
    5. Kavey

      November 23, 2010 at 10:13 am

      I love your choice of flower shaped cutters to make the pastry look sooo pretty!

      Reply
    6. Caitlin

      November 23, 2010 at 4:55 pm

      SO cute!! Love the little flowers.

      Reply
    7. Carolyn Jung

      November 23, 2010 at 5:04 pm

      These are soooo adorable! More beautiful than any glossy cookbook photo, too. I love saffron and cardamom and other warming spices in baked goods. It’s especially welcome at this chilly time of year to get your taste buds revved up. 😉

      Reply
    8. beth

      November 23, 2010 at 7:44 pm

      i knew…but i’m Cornish. Saffron was actually was grown near Bude, where I live. These look fab

      Reply
    9. stefania

      November 24, 2010 at 8:16 am

      Buongiorno è una deliziosa idea, grazie

      Reply
    10. dropfood

      November 30, 2010 at 11:50 am

      Your recipe was posted.

      Reply
    11. iori

      December 16, 2010 at 6:02 pm

      wow! lovely flowers 🙂

      Reply
    12. Gloria

      January 19, 2011 at 11:23 am

      What exquisite little cakes. Is it possible to still get Cornish saffron? I could eat several of those tarts one after another.

      Reply
    13. Michelle

      January 25, 2011 at 5:19 pm

      Thanks, Gloria! I did a quick search online for cornish saffron but only found recipes. It was grown in Cornwall centuries ago.

      Reply
    14. Renil M. George

      October 09, 2017 at 11:11 pm

      Safron tarts are great. Thank you.

      ★★★★★

      Reply
      • michelle

        October 21, 2017 at 10:15 pm

        Glad you like them. Safron is so healthy too

        Reply

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