Saffron custard tarts

Preparation info
  • Makes


    • Difficulty


Appears in
Mark Hix on Baking

By Mark Hix

Published 2012

  • About

Similar to those Portuguese custards tarts, but with added saffron, these are great little tea-time snacks. Although saffron might not seem an obvious spice for a dessert, its delicate taste lends itself to cakes and creamy fillings like this.


  • 250-300 g ready-made all-butter puff pastry
  • Plain flour, for dusting
  • 250 ml single cream


Roll out the pastry on a lightly floured work surface to a 3mm thickness and prick it thoroughly all over with a fork. Fold loosely in half 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 9-10cm cutter. Use these to line the muffin tins, pushing the pastry into the corners before trimming the tops neatly