The process taught me a couple of things. Using 35g of dough for my tart crust on a 7cm tin seems a bit much, making the crust a little too thick holding lesser custard fillings. Also my crust seemed over burnt at 200’C for 35 minutes; perhaps I should reduce it to 180’C or leave it at 200’C but reduce time to 25-30 minutes or just move my tray down to the lowest rack? Overall, it tasted very delicious though, much like those commercially available. I will give it another try some other days and probably have to give some to my neighbors as 16-20 tarts for 2 days consumption seems a bit much. 😂