Behold sweet failure. I have been interested in all things pastry these days and this was an attempt to make an Italian almond tart. The original recipe called for eggs, and I thought 2 tbsp of cornstarch and 2 tbsp of vegan cream cheese would do the trick to firm up the filling. Boy was I wrong. The
tart shell was perfect and everything was going just great. Then the baking. Instead of firming up in the oven the filling liquified and boiled over. Luckily, I had ignored Vegan Mom's advice to put a baking sheet under the tart (just in case). As smoke billowed out of the oven I knew I had hours of scrubbing ahead of me. The funny thing is we ate the tart anyway. My niece and nephews and kids all thought it was great. And, despite it looking like an almond bomb had gone off, I thought it tasted great too. Back to the drawing board . . . .
