Saffron & mascarpone tart
The unusual, yet delicious combination of saffron, rosemary and lemon make this delicious Saffron & Mascarpone Tart shine
  1. Preheat the oven to 205°C.
  2. Process the shortbread into fine crumbs, then add the sugar and rosemary and process until very fine.
  3. Transfer the crumbs into large mixing bowl and stir through the melted butter. Press the crumb mixture into the bottom and up the sides of a 23cm tart pan with removable bottom.
  4. Line a baking tray with a few sheets of paper kitchen towels and sit the filled tart pan on top. Bake the tart base for 10 minutes. The paper will absorb any butter that melts through the tin.
  5. Wipe out the mixing bowl and add the remaining ingredients. Whisk until smooth. Pour this mixture into the par-baked crust, Reduce the oven temperature to 175°C and return the tart to the oven.
  6. Bake for 30 minutes, or until golden and the filling has set. There still should be some wobble in the filling. Allow the tart to cool completely, then refrigerate before serving.
Recipe Notes

The original recipe calls for 2 tablespoons of rosemary. I thought I had enough but when I chopped it, it only amounted to one. It’s still a sufficient amount to taste the rosemary throughout.

The original recipe also calls for Trefoils, but these aren’t available in Australia, as far as I know. I used Walker’s Shortbread as a substitute, but any very good shortbread would do.