Saffron custard tarts and figs. I really wanted to make a cake with the latest figs, those settembrini, they are tiny but sweet. I wanted a sweet easy and good, It lasted a long time and I remember the summer, giving the Welcome to autumn, a season that I love very much. And I have taken refuge in so many little things that I love: the pastry, the cooked cream, almonds, the smell of Saffron and lemon.
So here these tarts cooked saffron cream and figs, which of course you can also prepare it in a regular Cake Pan large. Why are fragrant saffron you see and hear (If you do not love simply replace it with a bit’ vanilla extract) I loved this combination. And if you're a traditionalist and prefer the classic desserts with cream and apples, you can not miss the apple tart and cream, you can find the VIDEO RECIPE STEP BY STEP on my YouTube channel.
As always, tarts with cream and fruit are great for breakfast, But if the prepared version mignon and serve with ice cream or whipped cream are perfect for a gourmet dinner. I hope I've intrigued a little. And if you like desserts with figs, have a look at all my RECIPES WITH FIGS, sweet and savory, how amazing PORK LOIN WITH ORANGE WITH DRIED FIGS, CHESTNUT AND ONIONS. And now I wish you good day!
Doses for a cake from about 24 cm or 4 molds monoporzione:
250 grams of pastry, for the recipe, please click here
2 whole eggs
3 egg yolks
600 ml of cream
100 grams caster sugar
grated rind of one lemon organic
a pinch of Saffron
a pinch of fine salt
30 grams of cornstarch or potato starch
fresh white figs, to taste
almond flakes, to taste
Before preparing the tarts with saffron cream, Fig and almond, prepare the pastry by following the recipe here and store it in the refrigerator, wrapped in plastic wrap, for at least an hour. Grease and flour the cake tin, roll out the dough with a rolling pin and coat the pan on the bottom and sides. Prick the surface with a fork and place the cake pan in the fridge again for thirty minutes.
Prepare the cream: put the eggs in a bowl, the egg yolks, sugar, the cornstarch sifted and beat with a hand whisk until the mixture is not mounted, but homogeneous. Will be fairly liquid, but don't worry. Heat the cream in a saucepan with the lemon zest and, Once boiling, dissolve saffron, then pour in the egg mixture and sugar. Stir until the mixture is liquid, smooth and homogeneous.
Preheat the oven to 180 degrees static. Pour the mixture of eggs and cream in pastry shell.
Peel the figs and cut them in half and distribute them in a coordinated way on sweet. You can put many, so they completely covered, or just a few. Sprinkle with almond flakes. Bake the pie and bake for 30 minutes or until the pastry is golden and the custard, by touching it with a finger, soda will not appear. Allow to cool completely and serve. Bon appétit!