Description
This easy egg tart recipe features a Saffron Yellow Custard Shine, offering an incredible aroma and shimmering golden hue. It’s a budget-friendly, family-friendly dessert perfect for dinners, brunches, or any occasion requiring an impressive treat without much fuss.
Ingredients
- 3 large eggs (150g total)
- 0.33 cup (65g) granulated sugar (or reduce to 0.25 cup)
- 1 cup (240ml) whole milk (or 0.5 cup whole milk + 0.5 cup heavy cream, or unsweetened plant-based milk)
- 1 teaspoon (5ml) vanilla extract
- 0.25 teaspoon (0.5g) saffron threads
- For crust: 1.25 cups (150g) all-purpose flour, 0.5 cup (113g) cold butter (cut into cubes), 0.25 teaspoon salt, 3-4 tablespoons ice water (for homemade pastry) OR one 9×9 inch sheet (250g) store-bought puff pastry or shortcrust
Instructions
- Prepare Your Crust: Prepare homemade dough and chill for 30 minutes, or thaw store-bought pastry for 20-30 minutes. Roll pastry to 0.125-inch thick and cut into 3-inch circles to fit a 12-cup muffin tin or individual tart molds. Press pastry gently into molds, sealing any tears.
- Create Saffron Infusion: Gently warm 0.25 cup (60ml) of the milk in a small saucepan over low heat until just steaming. Add saffron threads and let them steep for 5 minutes until the milk turns golden.
- Whisk Custard Filling: In a large bowl, whisk the eggs, granulated sugar, remaining 0.75 cup (180ml) milk (or cream mix), and vanilla extract until well combined and smooth, about 2 minutes. Stir in the saffron-infused milk. Strain the entire custard mixture through a fine-mesh sieve into a pouring jug for a perfectly smooth, silky custard.
- Fill and Bake: Preheat oven to 375°F (190°C). Pour the strained custard mixture into the prepared tart shells, filling each about 0.75 full. Place the muffin tin on a sturdy baking sheet. Bake for 25-30 minutes, or until the crust edges are golden brown and the custard is just set with a slight wobble in the center when gently nudged. The center will finish setting as it cools.
Notes
For a less sweet treat, reduce granulated sugar to 0.25 cup. For a richer custard, use a mix of 0.5 cup whole milk and 0.5 cup heavy cream. Dairy-free option: use unsweetened plant-based milk. For added fiber, substitute up to half of all-purpose flour with whole wheat pastry flour in homemade crusts. Always look for good quality, vibrant red saffron threads for the best color and flavor. If pastry tears, gently press it back together; it will bake fine. Use pre-made mini tart shells for a shortcut. For a higher protein snack, consider serving with a side of Greek yogurt or nuts.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: General
Nutrition
- Serving Size: 1 tart
- Calories: 220 calories
- Sugar: 10 g
- Sodium: 120 mg
- Fat: 12 g
- Saturated Fat: 8 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 55 mg
Keywords: easy dessert, egg tart, saffron, custard, quick meal, family-friendly, baking, brunch, golden, elegant