Saffron White Chocolate Cornflakes Tart … #eggless #glutenfree
Saffron White Chocolate Cornflakes Tart… basically ‘everything but the kitchen sink‘ in here again. A relatively free day meant clearing the pantry. Had bits & bobs of leftover ingredients, the main culprit was cornflakes!
A half bag of cornflakes meant I could bake ‘everything but kitchen sink‘ cookies. It’s an interesting concept that helps you use up leftovers to make something fun. Those cookies are real easy and a great way to use up half bags of pantry essentials like cereal etc.
Yet I craved to do something more fun, prettier perhaps, maybe more ‘picturesque‘. I wanted to bake a tart. Turned to a set of my favourite flavours – saffron, rose & pistachio. I find the pairing truly charming, so whimsical and beautiful!
This tart is inspired by a recipe on Better Homes & Gardens. I used saffron infused clarified butter/ ghee to bind the crushed cornflakes together, threw in some finely chopped nuts etc. I love using clarified butter/ghee instead of butter while baking. I also love infusing my ghee. I’ve infused it with tea, cinnamon, and coffee in the past.
The saffron made the cornflakes shine! While the base was baking, I rummaged through the fridge for ideas to fill the crust. Once my eye caught the bars of white chocolate, every other thought was history! The colours were already playing in my head!
Inside: A saffron white chocolate ganache filling topped with saffron strands, pistachio slivers and organic rose petals … flavours after my heart!
Left it to set for a couple of hours and it was delicious, such an interesting pairing of flavours and textures. The smoothness of the filling going really well with the golden crisp cornflakes, saffron creating magic all around.
Here’s the recipe for all those who asked on Instagram. I hit a 100K followers on Instagram the day I made this tart, which is HUGE for me, so the Cornflakes White Chocolate Saffron Tart is obviously is very special. I got just under 10k likes on the tart post too!
Small note: Different brands of white chocolate have different proportions of setting. I used a Lindt truffle white chocolate here which is slightly softer than white baking/bar chocolate I think. So your tart might set earlier f you use another brand, or you might need slightly varying quantities of cream. However, deliciousness is guaranteed, no matter what!
Saffron White Chocolate Cornflakes Tart
Ingredients
Saffron Cornflakes Tart Base
- 2 1/2 cups cornflakes crushed
- 1/2 cup finely chopped almonds pistachios
- 1/2 cup saffron infused ghee
Saffron White Chocolate Filling
- 350 g white chocolate {I used Lindt}
- 150 g whipping cream {I used Amul}
- 50 g clarified butter {ghee} melted
- pinch Generoussaffron strands
Garnish
- Fresh organic rose petals
- Pistachio slivers
- saffron strands
Instructions
Cornflakes Tart Base
- Preheat oven to 170C.
- Crush the cornflakes well by hand.
- Toss the crushed cornflakes, dry fruits and ghee to mix. Transfer to loose bottom baking tart pan. Work up the sides and to cover the base.
- Place onto a baking tray and bake for 15 minutes.
- Cool completely.
Saffron white chocolate filling
- Place white chocolate, cream and clarified butter/ghee in a heatproof bowl. Heat in bouts of 20 seconds until melted.
- Sprinkle over saffron and whisk until smooth.
- Cool completely. Once beginning to thicken/set, pour over the cool tart base.
- Garnish with pistachio slivers, saffron strands and rose petals.
- Leave to set in the fridge for about 4 hours, or best, overnight.
- Gently unmold. Slice & serve.
Deeba @ PAB
About me: I am a freelance food writer, recipe developer and photographer. Food is my passion - baking, cooking, developing recipes, making recipes healthier, using fresh seasonal produce and local products, keeping a check on my carbon footprint and being a responsible foodie! I enjoy food styling, food photography, recipe development and product reviews. I express this through my food photographs which I style and the recipes I blog. My strength lies in 'Doing Food From Scratch'; it must taste as good as it looks, and be healthy too. Baking in India, often my biggest challenge is the non-availability of baking ingredients, and this has now become a platform to get creative on. I enjoy cooking immensely as well.
13 Comments
The King of Mango
Thank you so much for sharing this information, it is easy to learn while reading such articles. As, the information you provide is easy to understand and also, gives a detail explanation of the topic. I would love to read more of your articles because they provide great knowledge that no one else provides
Rose
Lovely blog and recipe. I’d like to buy a small toaster oven to bake cakes and bread. I’m not familiar with ovens in India…I’m more accustomed to American brands. Are there any little quality ovens you can recommend? Thank you.
Deeba @ PAB
Thank youso much for stopping by. I use a counter top oven Rose. Currently using a Glen 60L. My previous one was a Morphy Richards 42L. Both work well.
Fiona Manoon
It looks very yummy.
Thanks for sharing such a delicious recipe with us.
Mahima Git,
It looks very yummy.
Thanks for sharing such a delicious recipe with us.
sarkari exams
Thanks for sharing this Great and Delicious recipe with us .
patelcars
I really loved reading your blog. It was very well authored and easy to understand.
Floranet
This is one of the best blogs I have read on this topic.
mahek
hi, what is the size of the tart?
Deeba @ PAB
Hi. A 14″ rectangular tart.
Giftbasketworldwide
Magnificent piece of Work!
Alpa Chandan
Hello, it is such a beautiful dish and enticing. Did you use breakfast cornflakes that are sweetened or just plain corn flakes we use to make chivda?
Deeba @ PAB
Hi Alpa, I used sweetened breakfast cornflakes from Kellogg’s I think.