I plan on making an orange custard tart this weekend. The recipe calls for making the tart shell, refrigerating it and pouring the cold custard in prior to baking.
My intuition says pre-bake the tart. The recipe says different. I fear wet and soggy and time wasted.....
Any experiences to share/advice to give?
Hi there! Create a Food52 account to save your favorite recipes, features, and Shop finds.
Join the party—there'll be cake.
Already have an account?Log In
Hey, you! Welcome back.
Don't have an account?Sign Up
Enter your email below and we'll send you instructions on how to reset your password
Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)