Food and Travel Magazine | Saffron and bay custard tart with sticky…

Ingredients

• olive oil, to grease
• 200g plain white flour
• 65g icing sugar
• 50g fine semolina flour
• 200g unsalted butter, chopped
• 1tbsp orange blossom water
• 1tsp mahlab (ground cherry kernels)
• 1 large egg, beaten
• 100ml pomegranate juice
• 25g caster sugar
• 3 black peppercorns
• 1 cinnamon stick
• grated zest 1⁄2 unwaxed orange
• 200g blackberries, plus extra to garnish (optional)
• 300ml double cream
• 4 fresh bay leaves
• large pinch saffron threads
• 1 large egg, plus 3 large egg yolks, beaten together
• 2tbsp caster sugar