Broiled Buttery Orange-Saffron Custard Tarts (10-Minute Spanish Delight)
These elegant tarts feature a rich, silky custard infused with aromatic saffron and bright orange zest, broiled to a perfect golden-brown caramelization on top for a quick, impressive dessert. They are a Spanish-inspired delight that's surprisingly simple to prepare.
Ingredients
Ingredients
- 1 cup whole milk for a rich custard base
- 3 large egg yolks room temperature
- 1/4 cup granulated sugar divided use
- 1 pinch saffron threads about 1/8 tsp, lightly crushed
- 1 tbsp fresh orange zest finely grated
- 2 tbsp unsalted butter melted, plus more for greasing
- 4 tbsp heavy cream chilled
- 4 small pre-made tart shells unbaked, shortbread or puff pastry
Notes
Storage: These tarts are best enjoyed fresh and warm from the broiler. They can be stored, covered, in the refrigerator for up to 1 day, but the custard may weep slightly. Reheat gently under the broiler for 1 minute to refresh. Make-Ahead: Prepare the custard mixture (steps 2-3) up to 4 hours in advance and keep refrigerated. Fill and broil just before serving. Variations: For a gluten-free version, use gluten-free tart shells. Substitute lemon zest for orange for a different citrus note. Serving Suggestion: Garnish with a thin slice of fresh orange or a dusting of powdered sugar.