Use any shortcrust (store bought if you don’t have time to make it yourself). I used a recipe from ‘Food Nouveau’and it makes 4-6 Tuna tin sized crusts. A yummy recipe in case mother-in-law comes fora visit, or if you just want to be fancy for your friends.
⅛ - ¼tspSaffronDepending on how strong youprefer the flavour. (Crushed with a mortar and pestle- leave a few whole)
Portions: 1 Large Tart shell, 4 medium shells, en 6-8 muffin pan size shells.
Mix all the dry ingredients together in a mixing bowl (Sugar, Maizena, Custard powder, Salt & Lemon zest) except thesaffron.
Whisk the eggs in a seperate bowl, then add it to the dry ingredients - Mix until combined.
Boil the milk in a pot on the stove (Don’t let it burn, but allow it to make bubbles in order to react with the maizena)
Now add the saffron to the boiling milk and simmer for 1 min.
Add the egg and milk mixture to the pot after the milk has boiled for 1 min. (see note on how to add the eggmixture.)
When the egg and milk mixture is added, whisk on medium heat until filling is thickened.
Now add the tablespoon margarine and whisk again until it reaches a thick, smooth texture.
As soon as the filling is thickened, use a spoon to carefully fill each tart shell and let cool in the fridge for 3 hours
When the filling is set, sprinkle 1 tablespoon of castor sugar on each tart and use a kitchen torch to brûleé the sugar.The sugar should be golden brown. (see note for the brûleé.)
Serve immediately with pretty garnishing.
Egg mixture note: Temper the milk by adding a small amount of milk to the egg mixture and mix before adding to the milk to prevent curdling.Brûleé: Use a kitchen torch and lightly caramalise the sugar on top of the milktart - keep caramalising until the top is brow, but not burn. It will harden in a minute, then serve immediately.
Acknowledgement of receipt of the Saffron Grower’s Manual
Saffricon (PTY)Ltd has developed a detailed Saffron Grower’s Manual that contains trade secrets and other confidential information that is integral to the successful operations of the company’s business.
A copy of the Saffron Grower’s Manual is being made available on loan forthwith referred to as the trial grower to assist him/her in the operation of the business.
The Saffron Grower’s Manual remains the property of Saffricon (PTY)Ltd and it is noted that the copy of the Saffron Grower’s Manual has been entrusted to the trial grower.
The Saffron Grower’s Manual and any supplementary manuals or related documentation is/are made available to the trial grower on the express condition that it shall not, by way of trade or otherwise, be lent, sold, hired out or otherwise circulated or distributed to anyone without Saffricon (PTY)Ltd prior written consent. This includes copies in both printed and electronic format.
The trial grower acknowledges that he/she has been expressly requested to keep the Saffron Grower’s Manual confidential not to make copies of the Saffron Grower’s Manual.