I know the syrup is an essential part of the recipe, but I want to make it less sweet. Do you think I could increase the milk quantity by the amount I decrease the simple syrup?
I just made this. The syrup didn’t quite thicken even after I simmered for much longer than 5 minutes, so I poured it into the egg mixture anyway. At the end, I had to bake my tart at 350 for a total of 1h 20 min—with a pie shield to prevent the crust from burning. I was using a chopstick to check the structural integrity. The cool thing that was it cooked for so long that it developed a sort of creme brûlée crisp on top.
In the future, I might decrease the water to sugar ratio or add cornstarch to thicken the syrup.
Would you recommend docking the bottom of the pastry crust before par baking and only weighing it down slightly to get a crispier crust…? Just worried it will get soggy too fast since I’d like to make it a day before serving…
I don't recommend. I test baked this once by docking the crust and even the slightest of holes will allow the custard to seep in, making a soggy crust that also gets stuck in the tart pan. The two other times I baked this without docking the crust stayed nice and sturdy and you can warm it in the oven to get a crisp on it again.
I think this varies a lot depending on your oven and how it circulates/direct heats, because my oven is hottest at the bottom and I haven't experienced the tart browning at all on top. One thing you could do is place a sheet of foil over top once you start to see the tart start to brown and just continue baking until the center is set with a slight jiggle.
So I’m attempting to remake it and foil it, but I just realized that you said foil after it starts to brown and I covered it before going into the oven. 🙈😅
😍😍
I know the syrup is an essential part of the recipe, but I want to make it less sweet. Do you think I could increase the milk quantity by the amount I decrease the simple syrup?
I used agave syrup and yet to try it. I always reduce sugar in recipes, as I find people put too much in.
I just made this. The syrup didn’t quite thicken even after I simmered for much longer than 5 minutes, so I poured it into the egg mixture anyway. At the end, I had to bake my tart at 350 for a total of 1h 20 min—with a pie shield to prevent the crust from burning. I was using a chopstick to check the structural integrity. The cool thing that was it cooked for so long that it developed a sort of creme brûlée crisp on top.
In the future, I might decrease the water to sugar ratio or add cornstarch to thicken the syrup.
Would you recommend docking the bottom of the pastry crust before par baking and only weighing it down slightly to get a crispier crust…? Just worried it will get soggy too fast since I’d like to make it a day before serving…
I don't recommend. I test baked this once by docking the crust and even the slightest of holes will allow the custard to seep in, making a soggy crust that also gets stuck in the tart pan. The two other times I baked this without docking the crust stayed nice and sturdy and you can warm it in the oven to get a crisp on it again.
Oh true!!!! Thanks for testing it out!! I won’t make that mistake then. Cheers!
How do you keep the top of the egg from burning? I made this and it came out great, except the top burned.
I think this varies a lot depending on your oven and how it circulates/direct heats, because my oven is hottest at the bottom and I haven't experienced the tart browning at all on top. One thing you could do is place a sheet of foil over top once you start to see the tart start to brown and just continue baking until the center is set with a slight jiggle.
So I’m attempting to remake it and foil it, but I just realized that you said foil after it starts to brown and I covered it before going into the oven. 🙈😅
How done should the bottom of the crust be after blind baking?
Would Lactaid/plant-based milk work in this recipe, or is the fat content of whole milk necessary?
Jenna, I made this using oat milk and it turned out great! My family (Chinese mom) loved it!