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Cornish Saffron Custard Tarts

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


  • 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


  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.



  • 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