Instructions: Lay out the sheets of filo pastry on your work surface.

Working quickly (so the filo does not dry out) mix together the melted butter and the oil. Using a pastry brush brush all over the filo.

Place a second sheet on top brush all over then top with the third sheet.

Brush all over again with the butter mixture.

Lightly grease 2 mini muffin pans to make 24 tartlets altogether.

Cut the filo layers into 24 squares.

Line each mini muffin cup with a filo square pressing in lightly.

Do not worry about ragged edges.

Chill for at least 30 minutes.

Bake in a preheated oven (190C/375F/Gas Mark 5) for 10 minutes remove and cool.

For the filling bring the cream to the boil.

Once bubbling add the saffron.

Stir cover and leave to infuse for about half an hour then whisk in the egg yolks and plenty of salt and pepper.

Fill each tartlet with about half the cheese.

Carefully pour some saffron custard over each one then top with the remaining cheese.

Bake for 8 to 10 minutes until the filling sets.

Serve warm.

Saffron lends a beautiful golden red colour and an aromatic flavour to these cheese tartlets. They can be baked in advance and warmed up just before serving.

Makes 10

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