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Saffron custard tarts
Preparation info
- Makes
10-12
- Difficulty
Easy
Appears in
By Mark Hix
Published 2012
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.
Ingredients
250-300 g - Plain flour, for dusting
250 ml
Method
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