Tart Disaster
I had a tart disaster recently; perhaps the community can help me figure out what went wrong.
It was a raspberry tart from Patricia Wells' Bistro Cookbook. The crust was one I've successfully made before - her pâte sablée (flour, butter, egg, confectioner's sugar) that was pre-baked in a 10=inch black tart pan with a removable bottom. A custard was 3 egg yolks, 3/4 c cream, and 3 tbs of sugar.
Procedure: Bake the crust. Add the custard when it cooled, place the berries on top and bake til the custard sets.
However, the crust erupted under the custard. And the custard never set (following directed times).
One mistake I made was that the crust was overbaked. But why should it balloon up like that it was a giant brown bubble. And why didn't the custard set. What went wrong? Any thoughts would be appreciated.
12 Comments
Yes, Patricia Wells' cookbooks are my go-to's and I have never had a failure. I am going to try this tart again and will post results. Thank you all for your comments and suggestions.
Hmm...besides under docking the pastry, I'm leaning towards the unknowable fluke category on this one. Fingers crossed for a successful take 2!
I haven't made this tart, but have made her apple cream tart many times, which uses the same custard. No flour or cornstarch, and not precooked - sets well in the oven. Did you use large eggs? If not, the proportion of cream/yolks could be off...or oven too low, or ingredients ice cold? Again, stumped! (So helpful, right?)
But her recipes are very well tested - I'd try again without tampering or adding anything. Sometimes the gods of baking simply aren't with me...maybe this was just one of those inexplicable moments. Let us know how it goes, pls!
Generally speaking, I wouldn't bake a custard on a high temp. but rather increase the baking time until it's still jiggly but not liquid anymore. Also, you can still add a TS or so of cornstarch.
Good luck!
I am going to try this recipe again and will post the results.
Thanks again.
I agree, docking the crust would have been my first thought too.
Regarding the custard: They are temperamental. Did it not set at all (It's hard to tell by the pic, but it looks like it started to set a little bit.)? And did you make that before as well?
Given you've measured everything correctly, it still should have set, regardless of cornstarch or not (although I agree, it would def. help to set up). Out of my experience, those baking times are really just rough guides. I have a crappy oven and everything takes way longer. Also, did you let the custard cool long enough to let it set more?
I don't cook many custards but I don't see any starch to help set the custard. I think every custard I have made had some form of starch. Maybe a more experienced baker can chime in.
I don't cook many custards but I don't see any starch to help set the custard. I think every custard I have made had some form of starch. Maybe a more experienced baker can chime in.
I don't cook many custards but I don't see any starch to help set the custard. I think every custard I have made had some form of starch. Maybe a more experienced baker can chime in.