Be aware that it is pretty difficult to roll out the base after it has been in the fridge for half an hour. Also, I noticed that by pricking the base too hard results in custard seeping through slightly even after the egg white wash. This made it a little tricky to remove the tart from the tin base. Luckily I had greased it which wasn’t mentioned in the recipe but I was glad that I did. There is no sweetness in the base but that is complemented by the lovely sweet custard and crisp sugar. The whole recipe took me a good couple of hours to make from start to finish, not including the 4 hours chilling so prepare with plenty of time if giving to guests.
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