For the short crust pastry dough: In a mixing bowl sift in all purpose flour and salt.
Add butter cubes. (Butter should be right out of the refrigerator, it should not be softened)
Mix in butter with the fingertips untill the mixture starts looking like fine bread crumbs.
Add 2-3 tbsp cold water and knead a firm dough.
Once done wrap in a cling film and chill for 1 hour.
After one hour, take out the dough from the refrigerator, preheat your oven at 180°C and grease the tart moulds with oil.
Now roll the chilled dough on a floured surface.
Cut out a circle with a cookie cutter.
Press the dough into each mould till the edge and cut off the rest.
Repeat the same process for making rest of the tarts.
Bake the tarts in preheated oven for 20 minutes for untill they are light brown in colour.
Once done let them cool completely.
Meanwhile prepare the filling, In a bowl take fresh cream, add minced garlic, paprika, oregano, black pepper, salt and mix it well and keep aside.
Once the tarts are cooled down spread a layer of grated mozzarella cheese, add 2 tbsp of the prepared filling then layer with some cherry tomatoes and basil leaves.
Bake the tarts again at 180°C for 5 minutes.
For the saffron sauce: In a pan add milk let it come to boil add saffron strands, fresh cream, unsalted butter and sugar mix it well and let the sauce thicken.
Cook for another 2 minutes and switch off the flame.
Allow the sauce to cool down.
Once cooled down add few drops of rose water and mix it once.
Serve Tomato basil tarts with chilled creamy saffron sauce and Enjoy!
