Saffron and Cardamom Custard Tarts with Pulled Sugar Decoration Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item">For the pastry:</li><li class="ingredients-single-item">200g plain flour</li><li class="ingredients-single-item">100g cold unsalted butter, cubed</li><li class="ingredients-single-item">25g icing sugar</li><li class="ingredients-single-item">1 large egg yolk</li><li class="ingredients-single-item">2-3 tbsp ice-cold water</li><li class="ingredients-single-item">Pinch of salt</li><li class="ingredients-single-item">For the custard filling:</li><li class="ingredients-single-item">500ml whole milk</li><li class="ingredients-single-item">0.5g saffron threads (about 1/4 tsp)</li><li class="ingredients-single-item">6 cardamom pods, crushed</li><li class="ingredients-single-item">4 large egg yolks</li><li class="ingredients-single-item">100g caster sugar</li><li class="ingredients-single-item">30g cornflour</li><li class="ingredients-single-item">1 tsp vanilla extract</li><li class="ingredients-single-item">For the pulled sugar decoration:</li><li class="ingredients-single-item">200g granulated sugar</li><li class="ingredients-single-item">60ml water</li><li class="ingredients-single-item">1/2 tsp cream of tartar</li><li class="ingredients-single-item">Few drops yellow or orange food coloring (optional)</li></ul>

<ul class="equipment-main-list"><li class="equipment-single-item">6 x 10cm fluted tart tins</li><li class="equipment-single-item">Baking beans or rice (for blind baking)</li><li class="equipment-single-item">Digital cooking thermometer</li><li class="equipment-single-item">Silicon baking mat or silpat</li><li class="equipment-single-item">Heat-resistant gloves</li><li class="equipment-single-item">Small heavy-based saucepan</li><li class="equipment-single-item">Pastry brush</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>For the pastry, place the flour, butter, and salt in a food processor and pulse until the mixture resembles fine breadcrumbs. This prevents overworking the gluten which would make your pastry tough. Add the icing sugar and pulse briefly to combine. Transfer to a large bowl.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Add the egg yolk and 2 tablespoons of ice-cold water to the flour mixture. Using a knife, cut through the mixture until it begins to come together, adding the remaining water if needed. The cold ingredients help prevent the butter from melting, which is crucial for a flaky texture. Gently bring the dough together with your hands, but don't knead it.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Wrap the pastry in cling film and chill for at least 30 minutes. This relaxes the gluten and firms up the butter, making the pastry easier to roll and ensuring it doesn't shrink during baking. Meanwhile, preheat your oven to 180°C (160°C fan/gas mark 4).</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>On a lightly floured surface, roll out the pastry to about 3mm thickness. Use it to line your tart tins, gently pressing into the corners without stretching the dough. Trim the excess, leaving a slight overhang to allow for shrinkage. Prick the bases with a fork and return to the refrigerator for 15 minutes to prevent shrinking.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Line each tart case with baking parchment and fill with baking beans or rice. Blind bake for 15 minutes, then remove the beans and parchment and bake for a further 5-7 minutes until the pastry is golden and crisp. The initial blind baking with weights prevents the pastry base from rising. Trim any excess pastry for a clean edge and set aside to cool completely.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>For the custard, gently warm the milk in a saucepan with the saffron threads and crushed cardamom pods. Heat until just below simmering point, then remove from heat and let infuse for 20 minutes. The gentle heat helps release the aromatic compounds without scalding the milk.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>In a bowl, whisk together the egg yolks, sugar, and cornflour until pale and thick. Strain the infused milk through a fine sieve to remove the cardamom pods, pushing through as much liquid as possible. Gradually whisk the warm milk into the egg mixture, then return the entire mixture to the saucepan.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Cook the custard over medium-low heat, stirring constantly with a wooden spoon, until it thickens enough to coat the back of the spoon. This should take 5-7 minutes – be patient and don't increase the heat, as eggs can curdle easily. Once thickened, stir in the vanilla extract and transfer to a clean bowl. Cover with cling film pressed directly onto the surface to prevent a skin forming and allow to cool slightly.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>While the custard is still warm (but not hot), divide it between the cooled tart cases, filling them almost to the top. Smooth the surfaces with a palette knife and refrigerate for at least 2 hours until set. The cooling time allows the cornstarch to set properly, giving you a sliceable rather than runny texture.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>For the pulled sugar decoration, line a baking sheet with a silicon mat and have your heat-resistant gloves ready. Combine the sugar, water, and cream of tartar in a heavy-based saucepan. The cream of tartar prevents crystallization by breaking down some of the sucrose into glucose and fructose.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>Heat the mixture over medium heat without stirring until it reaches 154°C (310°F) on a candy thermometer (hard crack stage). Brush down the sides of the pan with a wet pastry brush if you see sugar crystals forming. Once at temperature, remove from heat and carefully stir in food coloring if using. Let the bubbles subside for about 30 seconds.</li><li class="MethodStepper"><h4 class="step-title">Step 12</h4>Pour the hot sugar syrup onto the prepared silicon mat in a thin layer. As it begins to cool but is still pliable (about 1-2 minutes), use your gloved hands to lift the edges and pull small sections into thin ribbons and shapes. Work quickly as the sugar hardens rapidly. If it becomes too hard, you can briefly warm a small section over a gas flame to make it pliable again. Create various decorative shapes – spikes, curves, or spirals.</li><li class="MethodStepper"><h4 class="step-title">Step 13</h4>Allow the sugar decorations to cool and harden completely. Handle very carefully as they are extremely fragile. Just before serving, arrange the sugar decorations on top of each set custard tart. Don't add them too far in advance as humidity will cause the sugar to dissolve.</li><li class="MethodStepper"><h4 class="step-title">Step 14</h4>Serve the tarts at cool room temperature for the best flavor. The warmth allows the aromatic notes of saffron and cardamom to be more pronounced than when served straight from the refrigerator. These tarts are best enjoyed on the day of assembly, though the components can be prepared a day ahead.</li></ol>