You'll need to double the amount of crust to make enough to cover the bottom/sides of the tart pan. Also, this crust is over-baked at the suggested baking time, I think that 10 minutes is more than enough. The second baking time, which may be for the custard, is also too long. After only 15 minutes, the edges of my crust had already been burned. The finished flavor and look of the crust was that of cardboard. For a tart, which relies on a good crust, this was a bad recipe. Pitch the crust, just make some custard and top with fresh fruit!
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