Step 5: Bake the tart
2. Fill the slightly cooled, pre-baked crust with filling and bake for 30-35 minutes, or until the top is speckled with dark brown spots and the filling has puffed slightly. Remove from the oven and cool on a rack in its pan. You can also bake the tart just long enough to set the filling, about 15-20 minutes. This will make a smooth, shiny tart.
Note: This tart is delicate. A too hot oven, even slightly so, will scorch the crust and boil the custard. Pay attention to the oven, turn the tart shell and tart half way through baking, and cover with aluminum foil if it’s browning (too much or at all, depending on the alternative you choose.)