Cornish Saffron Custard Tarts

Name: Cornish Saffron Custard Tarts
Cuisine: British
Ingredients: plain flour for dusting; 250-300 g ready-made all-butter puff pastry; 300 ml single cream; a good pinch of saffron strands; 4 free-range medium egg yolks; 50 g caster sugar; 1½ tsp cornflour

Preparation info

Makes
10-12
mini tarts

Difficulty
Easy

Appears in

Hix Oyster & Chop House

By Mark Hix

Published 2010

About

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 ready-made all-butter puff pastry
plain flour for dusting
300 ml single cream

Europe
United Kingdom
Dessert
Vegetarian
Pie
Spring
Winter
Autumn

Method

Roll out the pastry on a lightly floured surface to a 3 mm 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.

Have ready a 12-hole muffin tray. Unfold the pastry and cut out circles, using a