Here at Belazu we are big fans of custard tarts in any form, from Bob’s homemade Pastel de nata that he brings into the office, to Henry’s Beldi Preserved Lemon and Fennel seed custard tart. These mini custard tarts have a crisp shell of filo pastry and a custard with a hint of sesame from Tahini, and light floral notes from the Saffron and honey. Serve with fresh berries for a sweet summery snack.
Combine the milk, cream and saffron in a small pan and bring up the boil, stirring frequently, then turn off and allow to infuse.
Heat your oven to 180C fan/200C non-fan. Melt the butter then use to lightly brush a 12-hole muffin tin.
In a bowl or jug whisk the egg yolks and sugar to form a paste, then add the milk and cream mixture in a steady stream whisking all the time. Check that the mix isn’t too hot (if it’s warm its fine) then add the Tahini and a pinch of salt and whisk again till combine and set aside.
Remove the filo from the packet, cut into roughly 10 cm squares and cover with a tea towel. Build each tart case by pushing a layer of filo into the tin, brush with a little butter, then repeat with another layer with the corners are a slightly different angle, so it forms a rough star shape. Repeat so you have 4 layers of buttered filo in each tart. Give the custard another whisk, then divide between the tarts. Place in the oven and bake for 10 minutes, then turn the temperature down to 150C fan/170C non-fan and bake fur a further 10 minutes. The tarts will have a light brown crust on the top should have a slight wobble. If they look very soft, bake for another 5 minutes.
Once the tarts are out of the oven, make the syrup. In a small pan, combine the honey, water and saffron, bring to the boil and reduce by half – this won’t take long so keep your eye on it. Pour over the tarts whilst the syrup is still warm and allow to sink in.
Allow to cool a little, then carefully remove and place on a wire rack to crisp up. To serve place a few berries on top.