Saffron and Bay Custard Tarts with Sticky Blackberries - Great British Chefs

Ingredients

• olive oil, for greasing the tin
• 1 large free-range egg, beaten, for an egg wash
• 200g of plain flour
• 65g of icing sugar
• 50g of fine semolina
• 200g of unsalted butter, chopped
• 1 tbsp of orange blossom water
• 1 tsp mahlab, ground cherry kernels
• 100ml of pomegranate juice
• 25g of caster sugar
• 3 black peppercorns
• 1 cinnamon stick
• 1/2 unwaxed orange, zest grated
• 200g of blackberries
• 300ml of double cream
• 4 fresh bay leaves
• 1 pinch of saffron threads
• 3 large free-range egg yolks, and 1 large free-range egg, beaten together
• 2 tbsp of caster sugar