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.)