Saffron and bay custard tarts with sticky blackberries

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