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Cornish Saffron Custard Tarts
Preparation info
- Makes
10-12
mini tarts - Difficulty
Easy
Appears in
By Mark Hix
Published 2010
This is a nod to past Cornish saffron growing. Some traditional Cornish cakes are still made with saffron, but these days it is imported, mostly from Iran and Spain.
Ingredients
250-300 g - plain flour for dusting
300 ml
Method
Roll out the pastry on a lightly floured surface to a
Have ready a 12-hole muffin tray. Unfold the pastry and cut out circles, using a
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I had a few problems with this. Puff pastry is sold in Australia in ready rolled sheets that are less than 3mm thick. Unless one is close to a major city this is the only option.
The oven temperature at 180 was not enough to blind bake the shells so they stayed a bit soft. However at 180 the temperature was a bit high for the custard and I had to pull them out at 9 minutes as they were already more set than I had wanted. The flavour of the custard was great but the pastry was pale and not as crispy as I might expect from puff pastry. I used a fan forced precision oven for the bake.