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.