They can't all be winners.

I'm starting to think my Pies and Tarts cookbook might be kind of terrible.  Every recipe I've made from it so far has been either DIFFICULT or LABOR-INTENSIVE, and none of them has been azmazing.

The Crème Brûlée Tart was no exception, and what's WORSE is that if they'd thrown in one extra step, it would have been a thousand times easier and there'd be less brûlée on the bottom of the oven.  Oooh, and it would be in the tart still, which would help with the crust-brûlée ratio!

action shot!  I am badass at stuff

Because ultimately, the crust is just there to operate as an edible bowl, not to equal half the dish.  Maybe I need a deeper tart pan.

Regardless, it was very pretty

and easier to serve up than a traditional brûlée

but sacrificed the this-is-just-custard-and-sugar simplicity that makes brûlée So Very Good.

(This is not to say that I didn't come home and eat the last piece just now, or that I didn't enjoy it.  It's EGGS and CREAM and SUGAR and then you TORCH it.  Come on.)