|Raspberry Frangipane Cream Tart|
So my self-critique on the Raspberry Tart -
Try a different Pastry Crust and make it thicker and travel up the sides further, so it doesn't shrink.
Frangipane need to be thinner.
Add a thin layer of Creme Patisserie onto the crust BEFORE the frangipane.
Cool the creme pat longer - as well as the entire tart.
Revamp the glaze for the berries.
However - I consider all of that minor. The taste was spot on, so say the family at least. There is still some left over - come over tomorrow and try some for yourself!
As for the Lemon Meringue Tart - The lemon curd was perfect! I will post a pic when I get the meringue perfect and change up the pastry crust!