Vox Humana wrote on 18 Apr 2005 in rec.food.baking

>
> "Alex Rast" > wrote in message
> ...
> > Fairly soon I'll be making some custard tartlets for a party.
> > They'll simply be a firm vanilla custard inside some sort of
> > tart shell. I've made these before using a shortbread dough as
> > the crust, and these were well received, but I've been wondering
> > if that's the best choice or not. Of the following, which do you
> > think would work best?
> >
> > Butter-based pie dough
> > Sweet pastry dough - more or less a sugary pie dough
> > Shortbread
> > Puff Pastry
> >
> > Thanks for your opinions.
>
> I vote for the shortbread or the pate sucre. You might consider
> enhancing
> the pastry with some subtle flavor like nutmeg, lemon zest, or
> finely ground nuts. Another choice would be layers of buttered
> phillo. I think the crisp texture of the phillo would be a good
> contrast to the creamy custard. The puff pastry would be the
> wrong texture and too bland, in my opinion. The pate brisee would
> also be sort of bland and too conventional
>
>

I'm thinking a Graham Waffer crust...possibly with coconut or crushed
nuts in the mix.

--
No Bread Crumbs were hurt in the making of this Meal.
Type 2 Diabetic Since Aug 2004
1AC- 7.2, 7.3, 5.5, 5.6 mmol
Weight from 265 down to 219 lbs. and dropping.
Continuing to be Manitoban