Brown Eyed Baker, which she got from Cook's Illustrated, I assumed I was on my way to success. Unfortunately, the first try was only a semi-success. The crust, for me, was a big flop (I couldn't even roll it out), and the pastry cream was a thick, runny sauce.
Not one to let a baking disaster get the best of me, I made another tart a week or so later. This time, I used my go-to pie crust and increased the corn starch from 3 tablespoons to 5 tablespoons. I remember that tart setting perfectly, though I think the crust was too thick and not tender enough for all the light components.
I am out of control.