Tarts!

Italian Grandma and French Grandma (of which I have neither) Tarts...
These two turned out well, better than the mini-tarts we made the first time. The 9" pan accomodates more custard and innards and less crust. They take a long time, but Antonia was patient... and we finished half the prosecco before we ate! This time I added some good old lard to the butter for the crust, although I am still not able to make the dough behave yet~ dough must obey!
Italian: smoked mozzarella, plum tomatoes, green and purple basil, and a bit of egg and cream custard.
Provencale: dijon mustard, herbs d' Provence, gruyere, plum tomatoes, zucchini, and a lot of custard.
~These were adapted from the recipes in Once Upon a Tart