Fat Tuesday or Mardi Gras, gets its name from the custom, in many Catholic countries, of marking the day with feasting before the fasting season of Lent begins. My contribution to this day of overindulgence is this Saffron Honey Tart.
This recipe has been on my radar for almost a year and I really don’t know why it took me so look to make it. Needless to say I had high hopes and expectations. So many times the greater the expectations the bigger the disappointment. I honestly believe this recipe turned out as it was supposed to it just didn’t deliver the wow I wanted.
For me anything with saffron brings to mind something exotic. Saffron is not a spice that I would use regularly. Number one because of the cost and I’m not that familiar with many recipes that call for it, especially sweet ones.
Other than the saffron the remaining ingredients were pretty standard. Honey, whole milk, eggs and heavy cream. There are lots of steps to this recipe and I was sure to read through it several times to make the process easier. Here are a few tips I’d like to share with you that streamlined the procedure.
An easy way to crush saffron threads is to rub them against a grater. I’ve tried chopping them before and well it was chopped not crushed, duh! The next time I will place the pre-baked tart shell on a baking rack when filling it. It’s easier to move the rack with the pan on it rather than to move a filled tart pan onto the oven rack. Especially one with a removable bottom. I found out the hard way a little seepage makes a big difference.
Now, about the taste. What I did like was the subtle taste of saffron. However that wasn’t enough to have me doing a happy dance. It wasn’t nearly sweet enough. I used four teaspoons of honey and that just didn’t work. It also had a very eggy taste. Also, the thickness of the filling was much thinner than the one in cookbook’s picture. Even before mine deflated slightly it still hadn’t risen properly. Some recipes are for you and some are not. I offer no excuses, this one just didn’t work for me.
The recipe is from Lori Longbottom’s Luscious Creamy Desserts and can be found here. Lori’s book has lots of recipes that I look forward to trying. I won’t be deterred by one that didn’t meet my expectations.
These are the weekly parties I participate in.