Rouxbe

Funny, I just made this last week using a recipe from Sherry Yard. I didn't add a glaze.

I had a lot of trouble making a dough that actually stuck together and could be lifted and moved without simply breaking up. In the end, I just moved it to the pie form bit by bit, Playdoh-style.

We made this while going through the culinary techniques program at L'Academie de Cuisine. It's so worth the effort - not only delicious, but a show stopper!

this recipe is great and tastes lovely i made it but substituted d berries 4 apples and plumrose cause d carribean doesn't have berries

My husband grew up in Scotland where custard is considered one of the 4 food groups. I always get him to make custard and did in this instance. The first time we made the recipe, he kept going on and on about how the custard just wasn't right while he was making it. He kept saying how stiff it was and shouldn't be like this....

Nevertheless, the tarts were amazing, so much so, that we made another batch a few weeks later.

My husband "the chef", ahem... decided to alter the recipe. We ended up eating runny custard on a pie shell with fruits scattered here and there.

So, you may think that the custard is thick, but I'm sure that the folks at Rouxbe have tested and tried it. Believe me, I have.

Ah... glad you liked it as I think I put on 5 pounds testing this over and over and over again. :).... Thinking about starting an exercise site next.