Tips
To prevent a soggy crust, blind bake the base for 10 minutes before adding the custard. If you don’t have cornstarch, flour can be used as a thickener, though the texture may be slightly denser.
For an extra-shiny finish, brush the top crust with an egg wash before baking.
If your custard curdles, don’t panic—blend it briefly with an immersion blender to smooth it out. When rolling the dough, work quickly to keep it cool; if it becomes too soft, chill it again before continuing. For even baking, rotate the tart halfway through the cooking time.
For the flakiest pastry, ensure all ingredients are cold and handle the dough as little as possible.
If the edges brown too quickly, cover them with foil. Let the tart cool completely before slicing to ensure clean cuts and set custard.
Storage
