Indian Cardamom Saffron Mascarpone Tart

Instructions

1. 1

   Preheat your oven to 200°C (390°F). Line a baking tray with parchment paper.

2. 2

   Roll out the puff pastry sheet on a lightly floured surface. Place it on the prepared baking tray.

3. 3

   Using a sharp knife, score a border about 1 inch from the edge of the pastry, being careful not to cut all the way through. Prick the center area with a fork to prevent it from puffing up too much.

4. 4

   In a small bowl, lightly beat the egg. Brush the edges of the pastry with the beaten egg for a golden finish.

5. 5

   Bake the pastry in the preheated oven for 15–18 minutes, or until golden and puffed. Remove and let it cool completely.

6. 6

   While the pastry cools, soak the saffron threads in 1 teaspoon of warm water for 5 minutes to release their color and aroma.

7. 7

   In a mixing bowl, combine the mascarpone cheese, sugar, ground cardamom, and the saffron water (including threads). Mix until smooth and creamy.

8. 8

   Once the pastry is cool, gently press down the center if it has puffed up. Spread the mascarpone mixture evenly over the center, leaving the border uncovered.

9. 9

   Sprinkle the chopped pistachios over the mascarpone filling.

10. 10

    Chill the tart in the refrigerator for at least 30 minutes before serving for best texture and flavor.

11. 11

    Slice and serve your Indian Cardamom Saffron Mascarpone Tart chilled or at room temperature.