Ok I can’t lie. I was conflicted about sharing this recipe with you. It was tasty, yes. Would I make it again? Not sure. (To be fair, this is the second time I’ve made it - I won a pie contest with this tart last year…!) The crust wasn’t my favorite. It was yummy, but … well … I would prefer a pie crust. But I really wanted to give you guys a gluten free option. The custard was a little too rich for me, too. But my husband LOVED it. If you know me, you know that I’m a hopeless, helpless second guesser. I don’t make decisions easily and I question myself after almost every move. So when it didn’t turn out as awesome delicious perfect as I imagined it would, I basically crumpled into a despairing heap. And I decided I wouldn’t blog about it, because I didn’t think it was amazing and I wouldn’t make it again.

But after a few hours - and my husband’s very positive reviews - I started to rethink my approach. It wasn’t a disaster. It wasn’t a disappointment. It wasn’t gross. It tasted good and had a great creamy texture with a nutty crust. The fact that it wasn’t my favorite didn’t seem a reason not to post it. I’ll note what I would change, but otherwise, here it is!