I think it must be rhubarb custard tart. The first time I tried to make one, I left out the sugar in the filling, and it didn’t brown. Tonight I remembered the sugar, but the case leaked, and since I had the flan ring on parchment on a dark colored pan – one I normally use for pizza and bacon – that little skim of egg that leaked out underneath got burned.
But what I really can not do is photograph rhubarb custard tart. Tonight’s version looks like it’s filed with bacon – didn’t think getting baked on a bacon pan would have such a transformative effect on the tart. I stole this shot from the National Gallery Cookbook – didn’t try to photograph the non-browning tart myself – although according to my blog post, we ate it. Below is tonight’s, and another version from 2010 – ewww. Wonder if I could fix ’em up with instagram.
Rhubarb custard pie 2010 - looka them kellers, Martha
Rhubarb custard tart 2012 - looks like bacon
