Custard cardamom tart

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Sponge cake full of saffron and sesame flavor, with rich custard and pistachios

Ingredients

Tart:
2cups Al Baker flour
1 teaspoon cardamom powder
1 teaspoon baking powder
¼ teaspoon salt
½ cup yogurt
2 tablespoons Rose water
¼ teaspoon saffron
1 cup sugar
3 large eggs
½ teaspoon white vinegar
1 teaspoon vanilla
½ cup corn oil
2 tablespoons sesame
Filling:
2 cups milk
2 tablespoons sugar
3 tablespoons custard powder
3 teaspoon saffron
¼ garnish: pistachio, dried roses

Perfect for this Recipe

Patent Flour

Instructions

Step 1 :

oven 350. Use 10 inch tart pan, butter then sprinkle with sesame .

Step 2 :

Tart: Sift Al Baker flour, cardamom, baking powder and salt. Keep aside. In bowl mix yogurt, rose water and saffron, keep aside. in bowl whisk sugar, oil and vinegar until light, add vanilla. Stir in flour mixture, yogurt mixture and oil.

Step 3 :

Pour batter into the pan. Bake until golden. Turn on platter upside down. Cool.

Step 4 :

Filling: in pot stir milk, sugar, custard powder, saffron, cook on medium heat, string all the time until mixture is thick. Pour on the Cake. Chill.

Step 5 :

Sprinkle pistachio on tart, garnish with Roses.