I was pretty much disappointed with this tart. The sweet crust pastry was just meh. As for the pastry cream, I screwed that up with dark chocolate. Sigh. That aside, what’s there to learn if you don’t make mistakes? Therefore, note to self: always work fast with chilled dough and never do patch work (once baked, the base won’t hold).
I don’t think I will post the recipe for the base, but if you must know, visit this site. I used the same pastry cream as what I did for my strawberry tarts (you can also check out the graham cracker crust I did).