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The preparation of these tarts is straightforward, requiring only a few steps. First, the cream is prepared, absorbing the saffron’s vibrant color before blending it with egg yolks, milk, and sugar. This mixture is then poured into pre-baked tart shells, utilizing techniques from the medieval era while adapting them for contemporary kitchen practices.
Blind baking the crust is essential; it sets the foundation for accommodating the creamy filling. Significantly, upon being baked, the custard rises to form an airy texture, reminiscent of modern custard tarts but authentically medieval in essence.