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Saffron Crème Brûlée Tarts with Cardamom and Pistachio Crunch

2023-02-15 - Written by: Amina Ali

Desserts Tarts Saffron Cardamom Pistachio

Saffron Crème Brûlée Tarts with Cardamom and Pistachio Crunch

A sweet and creamy dessert featuring saffron-infused crème brûlée atop a bed of crunchy cardamom and pistachio mixture in a delicate pastry shell.

Saffron Crème Brûlée Tarts with Cardamom and Pistachio Crunch

Ingredients:

  • For the Pastry Dough:
    • 1 cup (200g) all-purpose flour
    • 1/2 cup (100g) confectioners' sugar
    • 1/4 teaspoon salt
    • 1/2 cup (115g) unsalted butter, chilled and cut into small pieces
  • For the Crème Brûlée:
    • 1 cup (240ml) heavy cream
    • 1/2 cup (120g) granulated sugar
    • 1/4 teaspoon kosher salt
    • 1/2 teaspoon vanilla extract
    • 1/2 teaspoon saffron threads, soaked in 1 tablespoon hot water
  • For the Cardamom and Pistachio Crunch:
    • 1/2 cup (30g) chopped fresh cardamom pods
    • 1/4 cup (15g) pistachio meal
    • 2 tablespoons granulated sugar

Instructions:

  1. Preheat your oven to 375°F (190°C).
  2. Prepare the Pastry Dough:
    • In a medium bowl, whisk together flour, confectioners' sugar, and salt.
    • Add cold butter and use a pastry blender or your fingertips to work it into the dry ingredients until the mixture resembles coarse crumbs.
  3. Roll out the dough on a lightly floured surface to about 1/8 inch (3mm) thickness.
  4. Cut out circles using a cookie cutter or the rim of a glass, gathering scraps and re-rolling as needed.
  5. Transfer pastry circles to a baking sheet lined with parchment paper.
  6. Bake for 15-20 minutes, or until golden brown.
  7. Prepare the Crème Brûlée:
    • In a medium saucepan, whisk together heavy cream, granulated sugar, salt, and vanilla extract.
    • Cook over medium heat, stirring occasionally, until the mixture comes to a boil.
    • Reduce heat to low and simmer for 5 minutes.
    • Remove from heat and stir in saffron-infused water.
  8. Strain the crème brûlée into a clean bowl and let it cool to room temperature.
  9. Prepare the Cardamom and Pistachio Crunch:
    • In a small bowl, mix together cardamom pods, pistachio meal, and granulated sugar.
  10. Spoon a layer of crème brûlée onto each pastry shell.
  11. Top with a generous sprinkle of cardamom and pistachio mixture.
  12. Bake for an additional 5-7 minutes or until the top is lightly golden brown.

Serve:

Allow tarts to cool slightly before serving. Dust with powdered sugar, if desired.