Authentic Snowdon Saffron Curd Tart

Prepare a shortcrust pastry base. Steep a pinch of saffron in a tablespoon of warm water for 10 minutes.

Mix curd cheese (or ricotta), eggs, and sugar until smooth. Stir in the saffron water, orange zest, and currants.

Fill the pastry case and bake at 180°C (350°F) for 20-25 minutes until the custard is just set but still has a slight wobble.

A rare, luxurious saffron-infused version of North Wales' most legendary tart.