Saffron Yogurt Cream Tarts
Much like a granola parfait in dessert form, these tarts have a cruncy oat crust with a lemon and saffron kissed Greek Yogurt pastry cream and fresh berries on top.
Ingredients
Saffron Yogurt Pastry Cream
- 1 1/3 cup Greek Yogurt
- 2/3 cup whole milk
- 1/2 cup granulated sugar
- 1/4 cup cornstarch
- 4 large egg yolks
- 1/2 teaspoon vanilla bean paste
- 1/2 teaspoon lemon zest
- pinch saffron crushed
- 4 tablespoons unsalted butter softened
Cinnamon Oat Crust
- 2 cups old fashioned oats
- 1/4 cup AP Flour or wheat flour
- 3/4 cup light brown sugar or jaggery
- 1/2 teaspoon fine sea salt
- 6 tablespoons unsalted butter melted
- 8 ounces fresh blueberries for topping
Instructions
Yogurt Pastry Cream
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In a medium saucepan, combine all of the ingredients for the pastry cream. Whisk until smooth and then turn the stovetop to medium low.
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Continue to whisk constantly over medium low heat for about 8 minutes, until the pastry cream thickens up. It will be slightly thicker than normal pastry cream due to the greek yogurt.
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Then pour the pastry cream into a heat safe bowl. Cover with plastic wrap, pressing against the surface to prevent a film from forming.
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Chill for 1 hour.
Oat Crust
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Preheat oven to 350 degrees F. Place 6 round tart pans (4.75 inch size) onto a baking sheet.
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Melt butter and set aside.
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Use a food processor to finely grind up the oats.
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Then add the remaining ingredients (EXCEPT MELTED BUTTER) and grind for about 30 seconds to combine.
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With the processor running, drizzle in melted butter and let it combine. It will resemble crumbly wet sand.
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Then divide the oat crust evenly between the tart pans. Use fingers to press into bottom and up the sides.
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Bake for 15-20 minutes, until lightly browned and set.
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Cool for at least 30 minutes.
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Then remove pastry cream from the fridge. Spoon pastry cream into tart shells. Decorate with fresh fruit, like blueberries. Chill until ready to eat.