Key Lime Tart – too much filling for the fluted pastry
As most avid lovers of baking have found themselves currently, my husband and I are obsessed with the Great British Bake-off. I found a version of Ryan’s key lime tart online and wanted to try it. I followed the recipe to a T, but found that when it came time to put the filling into the blind baked pastry that there was a lot more filling than it seemed there should be. Rather than having the filling level with the sides of the tart crust, it is domed on the top from being too full. I had not yet made a tart before, so I’m not sure if it is typical only to add filling to be level with the pastry crust and leave some out? The recipe called from putting all the filling in, but after doing so it seems like it was prudent to not do so as the tart now looks overly full. Thoughts?