Saffron and bay custard tarts with sticky blackberries
by Ben Tish
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Ingredients
Oils & Vinegars
olive oil, for greasing the tin
1 large free-range egg, beaten, for an egg wash
3 large free-range egg yolks, and 1 large free-range egg, beaten together
Store Cupboard
200g of plain flour
65g of icing sugar
50g of fine semolina
25g of caster sugar
3 black peppercorns
2 tbsp of caster sugar
Dairy
200g of unsalted butter, chopped
300ml of double cream
Speciality Ingredients
1 tbsp of orange blossom water
Spices & Dried Herbs
1 tsp mahlab, ground cherry kernels
1 cinnamon stick
1 pinch of saffron threads
Beverages
100ml of pomegranate juice
Fruit & Vegetables
1/2 unwaxed orange, zest grated
200g of blackberries
Salad & Fresh Herbs
4 fresh bay leaves