On 18 Apr 2005 20:25:10 -0700
"Sapphire" > wrote:

> I agree - the short bread or pate sucre are great options! Have you
> also considered playing with Vanilla Wafers - like the kinds we used to
> have growing up? You can crush them, add cinnamon and butter to make a
> "cookie" crust.
>
> My only reserve wtih the puff pastry would be if it could "hold" the
> custard - then again I don't have much experience in the puff world.

My argument against puff pastry would be that it tastes like unseasoned
flour. It is also not particularly easy to form into a dish shape.

I have had tartlets made with both sweet and not-so-sweet butter based
pastry crust that turned out reasonably well. I'd err on the side of sweet
unless the filling is excessively sweet.

A cookie crust could work but when working in small sizes it might need
to be somewhat thick to hold up the filling, and that might result in
uneven texture, with a hard cookie and soft filling. there's a happy medium
in there somewhere but my skill with that kind of crust isn't quite
perfected.