Deconstructed lemon tart to be precise.
I am scared of making a tart because of the complication so I decided to make a tart-less tart. Since I need the crunch, I decided to use digestive biscuits.
The recipe for the filling that I used is this.
I made three lemon tarts.
First tart: Make the digestive bottom based on this recipe, which was not pre-baked. The tart was overbaked. I misjudged what "wobbly in the center" mean. The sourness and sweetness were balanced but I did not get the silky filling. The digestive biscuit bottom was completely soggy. Not crunch.
Second tart: Repeat the above. Baked the digestive biscuits on a side until crispy brown colour. I omitted the sugar from the digestive biscuits. Didn't need that much sugar in my diet. I also reduce the sugar from the filling. Bad mistake. I misjudged "wobbly in the center" again and this time I underbaked. The tart was too sour. I also over-zested.
Third tart: I cut the ingredients of the filling by half. I used 3 eggs and slightly more heavy cream. I didn't overzest, I used the right amount of sugar. Baked the digestive biscuits on the side. The tart was set at around 16 minutes point, which was when I took it out. I thought I overbaked because the center was quite set.
But this was what I got...
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