20 mins
15 mins
6 Servings
4.9★
Mix crushed digestive biscuits with melted ghee. Press firmly into a tart tin. Chill in the refrigerator for 15-20 minutes.
Boil milk with sugar and saffron strands. In a separate bowl, mix custard powder with a little cold milk to make a smooth paste.
Add the custard paste to the boiling milk while whisking continuously. Cook until the mixture thickens to a custard consistency.
Pour the saffron custard into the chilled tart shell. Refrigerate for 2-3 hours until set.
Top with chopped pistachios and serve chilled. For party portions, make mini tartlets.
Use good quality saffron strands for the best color and flavor. Soak in warm milk for 10 minutes before adding.
Make mini tartlets in muffin tins for perfect party portions. Press the crust into each cup.
Chill the tart for at least 2-3 hours for the custard to set properly. Serve chilled for the best taste.
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