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Saffron Crème Brûlée Tarts with Rose Petal Jam

2023-02-15 - Written by: Zara M. Patel

Desserts Tarts Crème Brûlée Saffron Rose Petal Jam

Saffron Crème Brûlée Tarts with Rose Petal Jam

A creative twist on the classic crème brûlée, these individual tarts are infused with the subtle flavor of saffron and topped with a layer of caramelized sugar, while the rose petal jam adds a floral and fruity note.

Ingredients

  • For the Pastry Dough:
    • 1 cup all-purpose flour
    • 1/4 cup confectioners' sugar
    • 1/2 teaspoon salt
    • 1/2 cup unsalted butter, chilled and cut into small pieces
  • For the Crème Brûlée Filling:
    • 1 3/4 cups heavy cream
    • 1/2 cup granulated sugar
    • 1/4 teaspoon kosher salt
    • 1/2 teaspoon saffron threads, soaked in 1 tablespoon hot water
  • For the Rose Petal Jam:
    • 1 cup rose petal jam (homemade or store-bought)
  • For Caramelizing Sugar:
    • 1 tablespoon granulated sugar

Instructions

Make the Pastry Dough:

  1. In a medium bowl, whisk together flour, confectioners' sugar, and salt.
  2. Add the cold butter and use a pastry blender or your fingertips to work it into the flour mixture until the mixture resembles coarse crumbs.
  3. Gradually pour in 1/4 cup ice-cold water while stirring with a fork until the dough starts to come together.
  4. Turn the dough out onto a lightly floured surface and gently knead a few times, then form it into a flat disc. Wrap in plastic wrap and refrigerate for at least 30 minutes.

Prepare the Crème Brûlée Filling:

  1. Preheat oven to 300°F (150°C).
  2. In a medium saucepan, combine heavy cream, granulated sugar, kosher salt, and saffron mixture.
  3. Cook over medium heat, stirring occasionally, until the mixture reaches 170°F (77°C), about 8-10 minutes.

Make the Rose Petal Jam:

  • If using store-bought jam, skip to the next step.
  1. In a small saucepan, combine 1 cup granulated sugar and 1/4 cup water.
  2. Bring to a boil over medium heat, stirring occasionally.
  3. Add in the dried rose petals (about 1 tablespoon) and remove from heat.
  4. Let steep for at least 30 minutes, then strain through a fine-mesh sieve into a clean bowl.

Assemble and Bake:

  1. On a lightly floured surface, roll out the chilled pastry dough to about 1/8-inch thickness.
  2. Cut out circles using a cookie cutter or the rim of a glass (about 3 inches in diameter).
  3. Spoon about 1 tablespoon crème brûlée filling into each tart shell, leaving a 1/4 inch border around the edges.
  4. Drizzle with a small amount of rose petal jam on top.
  5. Roll out any excess dough to create decorative shapes (e.g., leaves or flowers) and place them on top of the tarts.
  6. Brush the tops with egg wash for a golden glaze.
  7. Bake for 15-20 minutes, or until the pastry is golden brown.

Caramelize Sugar:

  1. Sprinkle a pinch of granulated sugar over each tart.
  2. Use a kitchen torch to caramelize the sugar (about 10-15 seconds per side).
  3. Alternatively, place the tarts under the broiler for about 30-60 seconds on each side.

Serve:

  • Let the tarts cool completely in the pan before serving.
  • Dust with confectioners' sugar if desired.
  • Serve chilled, garnished with fresh rose petals (if desired).