I halved the recipe. There was indeed too much custard for the amount of dough. I derived 10 medium sized tarts from this recipe, though the leftover custard could have filled 5 more tart shells. I baked the tarts in 2 batches, the first batch was baked at 200 degrees celsius for 13 minutes. The tart shells came out perfect and golden, but the custard was overcooked on the top- there was a thick gel-like layer instead of wobbly custard goodness. I baked my second batch at 190 degrees celsius for 17 minutes; they turned out fantastically!

Reviewed On: Jun. 24, 2008

When I saw this recipe I was over the moon because these are a real favourite. I didn't have Italian seasoned breadcrumbs, so I added Italian seasoning to regular breadcrumbs. Same for the garlic salt, I added garlic powder to salt. The outcome was excellent, and I used tomato puree seasoned with black pepper and salt as a dip. Yummmm!

Reviewed On: Jan. 17, 2008

This is the first pie crust recipe I have ever attempted. It was easy to follow, and the end product tasted fantastic; flaky and buttery. I paired this recipe with Apple Pie I which is also from this site. I will definitely use this recipe whenever I bake a pie!

Reviewed On: May 24, 2007