I’m on a mission to make the best damn fruit tarte. I’ve found a custard recipe I really like but now I wanna make the perfect crust.
Because what’s the point of lovely custard if it’s accompanied by so-so crust. It should be a perfect accompaniment.
So many techniques, recipes and tricks.
Want to ask the professionals what you recommend!
Do you recommend pie weights? Do you recommend the technique of stacking one tart pan on top of the one with dough in it and baking it upside down? Is there a particular dough recipe that you think is really special? Is there a pan you really like that you think makes all the difference?
I wanna know! Thanks!