2 cups plain flour
1/2 cup sugar
1 stick + 3 tablespoons of butter
1 tablespoon of ground cardamom
Turmeric Milk Filling
2 1/2 cups whole milk
1 cup of cream
1 cup of Dona Turmeric concentrate
2 1/2 tablespoons cornflour
2 tbs flour
3/4 cup of sugar
pinch of salt
2 tsp vanilla extract
2 tablespoons butter
For the pastry:
Cream butter and sugar until light and creamy. Add the egg and beat well.
Add flour, salt and cardamom. Chill for 30 minutes.
Press into a round loose-bottomed tart dish.
Bake blind at 180 for 12-15 minutes, then remove paper and beans and bake for another 5-7 minutes, until light brown.
For the filling:
In a small saucepan, heat the turmeric concentrate to a gentle simmer, and cook on low heat until it reduces slightly.
Bring the milk and cream to a gentle simmer, and add the turmeric concentrate.
In another bowl, whisk the eggs, flours, salt and sugar.
Whisk the milk mixture into the egg mixture and return to the stove. Stir continuously over medium heat until thick (this will take around ten minutes, be careful not to scald it!)
When thick, pour the mixture into into the tart shell and refrigerate until set. Garnish with chopped pistachios.