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

Cornish Saffron Custard Tarts

22nd November 2010 - By Michelle Minnaar
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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.

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Cornish Saffron Custard Tarts


★★★★★

5 from 1 reviews

  • Author: Michelle Minnaar
  • Prep Time: 60 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hours 45 minutes
  • Yield: 12 1x
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Ingredients

  • 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.

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 says

    22nd November 2010 at 3:05 pm

    Such pretty little things! Love that first pic.

    Reply
  2. Gary says

    22nd November 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 says

    22nd November 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 says

    23rd November 2010 at 2:53 am

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

    Reply
  5. Kavey says

    23rd November 2010 at 10:13 am

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

    Reply
  6. Caitlin says

    23rd November 2010 at 4:55 pm

    SO cute!! Love the little flowers.

    Reply
  7. Carolyn Jung says

    23rd November 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 says

    23rd November 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 says

    24th November 2010 at 8:16 am

    Buongiorno è una deliziosa idea, grazie

    Reply
  10. dropfood says

    30th November 2010 at 11:50 am

    Your recipe was posted.

    Reply
  11. iori says

    16th December 2010 at 6:02 pm

    wow! lovely flowers 🙂

    Reply
  12. Gloria says

    19th January 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. Renil M. George says

    9th October 2017 at 11:11 pm

    Safron tarts are great. Thank you.

    ★★★★★

    Reply
    • michelle says

      21st October 2017 at 10:15 pm

      Glad you like them. Safron is so healthy too

      Reply

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