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Saffron Crème Brûlée Tarts with Caramelized Pistachio Crunch

2023-02-20 - Written by: Luna Nightingale

Dessert Tarts Saffron Crème Brûlée Pistachios

Saffron Crème Brûlée Tarts with Caramelized Pistachio Crunch

A creative twist on traditional crème brûlée, these individual tarts combine the richness of saffron-infused custard with a crunchy caramelized pistachio topping.

Saffron Crème Brûllee Tarts with Caramelized Pistachio Crunch

Servings: 12

Ingredients:

For the Pastry Dough:

  • 1 1/2 cups all-purpose flour
  • 1/4 cup confectioners' sugar
  • 1/2 cup unsalted butter, softened
  • 1 egg, lightly beaten
  • 1 teaspoon vanilla extract

For the Saffron Custard:

  • 2 1/2 cups heavy cream
  • 1 cup granulated sugar
  • 3 large egg yolks
  • 1/4 teaspoon saffron threads, soaked in 2 tablespoons hot water
  • 1/2 teaspoon kosher salt

For the Caramelized Pistachio Crunch:

  • 1 cup shelled pistachios
  • 1 tablespoon unsalted butter
  • 1/2 cup granulated sugar
  • Pinch of flaky sea salt

Instructions:

  1. Preheat your oven to 375°F (190°C).
  2. In a medium bowl, whisk together flour and confectioners' sugar.
  3. Add the softened butter to the dry ingredients; mix until it resembles coarse crumbs.
  4. Gradually pour in the beaten egg and vanilla extract; continue mixing until the dough comes together.
  5. Wrap the pastry dough in plastic wrap; refrigerate for at least 30 minutes or up to 2 hours.
  6. Roll out the chilled dough on a lightly floured surface to a thickness of about 1/8 inch (3 mm).
  7. Cut out circles using a cookie cutter or the rim of a glass, approximately 3 inches (7.5 cm) in diameter; you should be able to get around 12-15 circles.
  8. Press each pastry circle into a tart pan with a removable bottom, pressing it gently against the bottom and sides of the pan.
  9. In a medium bowl, whisk together heavy cream, granulated sugar, egg yolks, saffron threads (with their liquid), and kosher salt; pour the mixture into a clean saucepan.
  10. Cook over low heat, stirring occasionally, until the custard thickens and coats the back of a spoon, about 15-20 minutes; strain the custard into a clean bowl to remove any cooked egg bits.
  11. Pour the saffron custard into the pastry-lined tart pans, filling them about 3/4 of the way full.
  12. Bake for 25-30 minutes or until the edges are golden brown and the centers are set; rotate the tarts halfway through baking to ensure even cooking.
  13. Allow the tarts to cool in the pans for 5 minutes before transferring them to a wire rack to cool completely.
  14. For the caramelized pistachio crunch, melt the butter in a medium skillet over medium heat; add the shelled pistachios and cook until lightly toasted, about 3-4 minutes.
  15. Sprinkle the granulated sugar over the pistachios; continue cooking for an additional 2-3 minutes or until the mixture is caramelized and golden brown.
  16. Remove from heat; sprinkle with flaky sea salt; let cool completely before using.
  17. Just before serving, top each cooled tart with a generous spoonful of caramelized pistachio crunch.
  18. Sprinkle a pinch of edible gold dust over the tarts for added luxury and visual appeal (optional).