Saffron And Raisin Tart

1. 1

   For the lemon curd, heat 5 cups milk in a saucepan, don't allow to boil. Add the lemon juice and simmer over a low heat, stirring, until a curd is formed. Remove from the heat and allow to cool. Pour into cheese cloth set over a bowl and allow to drain for several hours, preferably overnight.

2. 2

   To make the crust, mix the saffron and 2 tbsp milk in a bowl and set aside. Sift the flour into a separate bowl and rub in 5 tbsp butter with your fingertips until fine crumbs form. Add 1 tbsp sugar and 2 tbsp water and knead into a dough.

3. 3

   Grease a 8 inch loose-bottomed tart pan. On a lightly floured surface, roll out the dough to slightly larger than the pan then place the dough in the pan pressing it up the sides. Cut off any overhanging dough and chill for 30 mins.

4. 4

   Preheat the oven to 400u00b0F. Line the dough with parchment paper and fill with baking weights (or dried beans). Blind bake for 10 mins, then remove the paper and beans, and bake for a further 10 mins. Remove from the oven and reduce the temperature to 325u00b0F.

5. 5

   In a bowl, beat 3 tbsp butter and 1/4 cup sugar until creamy. Beat in the egg, then the curd. Stir in the saffron milk, cardamom, and raisins. Spoon onto the tart dough and bake for 30 mins, until firm. Allow to cool for at least 30 mins.

* Per serving · 4 servings · Values may vary.