Icing Sugar Cannot Save Everything

This week I made a custard tart. It started off really well, the pastry was easy to make and happily filled my flan tin. Then it all went wrong: I hadn’t weighed it all down properly so it puffed up in a couple of places, I accidentally overfilled the case and then I proceded to slosh so more of the filling onto the out/inside of the oven, leaving me with very little tart. When it came out of the oven there was pastry visible in one place! So I did what all cooks would do in my situation, I dusted the tart heavily with icing sugar. It still looked awful. Two days later only one slice has been eaten. FAIL.