first, you’re KILLING me. that looks so good i could literally die.
second, first you say springform pan, then you say tart shell. which is it, man?!? perhaps the answer is “google it, dummy”. but seriously, i have a springform pan (latched side with a removeable bottom) that i use for cheesecake which is pretty deep, 3-4 inches, and a tart pan (removeable bottom) that’s barely 1 inch deep. i’m guessing i’d need something in between…?
Ingrid, don’t be scared of the tart shell! Mine totally fell apart as I was putting in the pan and I just pieced it back together and pushed it into the pan and it was fine. It seems to be pretty forgiving. Good luck!
I just made the tart this past weekend and it was a hit with everyone. Not sure if it was worth the enormous amount of time. I broke all the parts up into 3 days to make it feel more manageable. The biggest problem I had was with the caramel custard, the caramel was very unhappy when I was adding the heated cream to it….
Overall, great tart. Tastes like something you’d get from a high end restaurant. And you were right, the cream with the bits of pralines were AMAZING.